In a medium pot warm beef broth.

Meanwhile, use a melon baller and shape meat into tiny meatballs. Brown meatballs in a skillet. Discard fat.

Stir onion into a skillet and cook about 2 minutes. Add hot beef broth

Add carrots, celery, bay leaves, thyme, salt and pepper. Cover, cook over low heat for 15 minutes, until vegetables are tender.

Add tomato juice and almond meal to the skillet. Stir and cook for 5 minutes.