Warm Chicken Meatball & Vegetable Soup

Ingredients

• 1 large onion chopped
• 2 large celery stalks chopped
• 2 carrots chopped
• 1 head of broccoli chopped
• 1 celery root chopped
• 1 bulb of fennel chopped
• 1 leak chopped
• 2 zucchinis chopped
• 1 bunch of kale chopped
• 1/2 cup peas
• 1 jalapeño minced
• 1 tsp fresh dill minced
• 1 tsp parsley minced
• 1 tsp thyme minced
• 1 tsp oregano minced
• 1/2 tsp dried basil
• 1/2 tsp all purpose seasoning
• 1 full lemon juiced
• 9-10 cups of vegetable broth
• Salt and pepper to taste
• For the meatballs:
• 1 lb ground chicken
• 1/2 cup pesto sauce I have a great recipe for this!
• 1 egg
• 1 cup almond or coconut flour

Instructions

1. Chop all your veggies into bite size pieces.
2. Add onion to 3 tbsp walnut oil, olive oil, or coconut oil. Sauté onion for 10 minutes.
3. Add in leak and fennel and cook for another 8 minutes
4. Add celery root, celery, and carrot to your pot. Cook for 5 minutes.
5. Add in broccoli, zucchini, herbs, and jalapeño. Add salt and pepper to taste. Sauté for 2 minutes.
6. Add in broth and bring to a simmer.
7. While it’s simmering, add ground chicken into a large bowl and mix in pesto. Add egg and flour, mix together and roll into balls. Place on a parchment lined baking sheet.
8. Bake meatballs at 375 F for 12 minutes, rotating them halfway through. For the last 2 minutes, turn oven to broil so they turn nice and golden brown.
9. Add in chopped kale and peas to your soup and turn off the heat. Before serving, add in lemon juice. Dish into soup bowls and top with finished meat balls.