Warm Chicken Meatball & Vegetable Soup

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Warm Chicken Meatball & Vegetable Soup

When I shared a little behind-the-scenes of making these meatballs on my stories, I received so many DMs of people who couldn’t wait for this recipe! Mixed veggies (use what you have!) and mini meatballs make for the perfect casual dinner. 

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
 

  • Chop all your veggies into bite size pieces.
  • Add onion to 3 tbsp walnut oil, olive oil, or coconut oil. Sauté onion for 10 minutes.
  • Add in leak and fennel and cook for another 8 minutes
  • Add celery root, celery, and carrot to your pot. Cook for 5 minutes.
  • Add in broccoli, zucchini, herbs, and jalapeño. Add salt and pepper to taste. Sauté for 2 minutes.
  • Add in broth and bring to a simmer.
  • 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.
  • 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.
  • 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.
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Warm Chicken Meatball & Vegetable Soup