Add all ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1-2 inch balls.
Heat 1 tbsp of ghee in a large dutch oven over medium high heat.
Pan fry the meatballs until just browned on all sides without overcrowding the pot, about 5 minutes. Work in batches if needed, adding more ghee if necessary.
Remove the meatballs and set aside.
Add 3 tbsp of ghee and tapioca starch to the same pot and stir together until bubbly and smooth.
Add broth, coconut milk, coconut aminos, dijon mustard, salt and pepper, and let it come to a boil while scraping the bottom of the pot.
Add the potatoes, green beans, and meatballs and let everything come to a boil again.
Lower the heat to medium and simmer uncovered for 15 minutes until the vegetables are cooked through and the soup is thickened.
Add more salt if needed.
Garnish with chopped parsley, and serve hot.
Recipe Notes
1 serving is 1 cup soup with 3oz of meatballs (measure separately). Each serving contains 1 serving protein, 1/2 serving vegetables, and 2 servings healthy added fats.