Chicken Meatball Soup

I love making Chicken Meatball soup during the winter season. I especially love using  ground chicken meatballs for their easy, hands-off preparation and flawless oven cooking—no need for flipping or stirring. This versatile recipe also suits other ground meats such as turkey or bison. My version omits the egg and breadcrumbs. I have discovered that organic, pastured chicken boasts its own delightful flavor, and with minimal additions like fresh parsley, Italian seasoning and gluten-free breadcrumbs, you'll hardly miss the traditional version. 

Fresh herbs, such as parsley, are often overlooked in terms of their nutritional value, yet they offer a potent array of health benefits. Parsley, in particular, shines for its impressive capacity to aid the body in detoxification. Functioning as a natural diuretic, it helps eliminate excess fluids from the system. In addition to relieving bloating and minimizing water retention, parsley has proven effective in sustaining stable blood sugar levels. Opting for meals abundant in high-quality protein, nutrient-dense vegetables, and fibrous legumes stands out as one of the most effective strategies for stabilizing blood sugar.

I hope you try this soup and don’t forget to use plenty of herbs as you prepare this dish. 

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Chicken Meatball Soup

Ingredients:

Meatballs:

• 1 lb. ground chicken
• 1/4 cup fresh parsley, stems removed and minced
• 1/2 cup gluten-free bread crumbs
• 1-2 cloves garlic, finely minced
• 1 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 small onion, minced
• 1 lg. carrott, peeled and minced
• 2 small celery, cleaned and minced
• 1 tsp. kosher salt
• 1/2 tsp. pepper

Soup:

• 8 cups chicken bone broth or regular chicken broth
• 1 small yellow onion, sliced
• 3-4 cloves garlic, minced
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 3 cups spinach
• 1 13.5 can white beans, drained and rinsed
• 1 teaspoon red pepper flakes
• 1 Teaspoon Italian seasoning
• 1 Tablespoon Turmeric
• Squeeze of fresh lemon juice
• 1/4 cup olive,avocado oil or coconut oil
• salt and pepper to taste

Instructions: Soup

• Preheat the oven to 400.
• In a food process, process onion, celery, carrots, garlic and parsley until it forms a rice like texture.
• In a bowl lined with paper towels or a tea towel, add the processed vegetable and squeeze out the excess water.
• In a medium bowl, combine the ground chicken, onion mixture, Gluten Free bread crumbs, olive oil, Italian seasoning, salt and pepper.
• Line a baking sheet with parchment paper and lightly grease.
• Form mixture into 1-inch balls. Place meatballs in a single layer on the baking sheet and bake for 30 minutes, or until cooked through and lightly browned. Set aside.

Soup:

• In a large pot, add oil and heat over medium heat. Add onion, celery and carrots, season with salt and pepper, and cook until lightly caramelized, about 4 minutes. Add garlic, red pepper flakes, Italian seasoning, turmeric, salt, and pepper.
• Cook for 2 more minutes, then add chicken broth. 
• Bring to a boil and reduce to a simmer for 10-15 minutes.
• Fold in spinach and lemon juice for the last minute of cook time.
• Divide meatballs amongst four bowls, then add hot soup over the top when ready to serve. Optionally, top with additional parsley. 
• You can store this meatball soup in the fridge for up to a week or in the freezer for 2-3 months. 
• I recommend keeping meatballs and soup separate until ready to serve.