For Meatballs: Combine ground beef, egg, onions, garlic, oregano, parsley and salt in a mixing bowl. Then roll into bite-size meatballs. Set aside.
For Zoodle Soup with Meatballs: Measure 4 cups of the bone broth plus 1 cup of filtered water into a 3-quart pot. Bring to a boil. Add bok choy, zoodles, meatballs, salt, and pepper. Cover and simmer for 10 minutes. Ladle into individual bowls, add grated parmesan cheese and garnish with scallions.
As always, I recommend grass-fed beef for the meatballs as it is healthier and contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits, and you can order directly online from their website to have it delivered to your door. How easy is that?
I recommend using a spiralizer like mine from Paderno World Cuisine to turn the zucchini into noodle-like swirls. Long and fat zucchini make the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer when slicing them. If you want your final zoodles to be whiter, make sure to peel them. :)
Zoodles would be a fantastic substitute in chicken noodle soup or any soup that requires pasta.