Chicken Meatball Soup

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I could live on soup!

I’d say I make a big batch about every six weeks.

My favorite is chicken soup but I do like to switch it up every now and then. Sometimes I do beef and vegetable, creamy broccolli, and occasionnally a potato soup. Sometimes I just like bone broth.

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 I try to keep individual servings in the freezer at all times. Speaking of which – this soup was so tasty we ate it all over a few days and there wasn’t anything left to freeze!

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If my husband is traveling for work, I can live on soup and salads for days. My body just loves it. I even have it for breakfast! It’s a really nutritious, gut healthy way to start your day. It’s my first go to when I’m not feeling well, when I’m cold, when I’m tired, I love the way it fills the house with wonderful scents – and if you use healthy ingredients, it’s a great way to get a lot of healing nutrients into your body.

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The meatballs are bite size so they fit perfectly in your mouth and there’s no fussing with cutting them in half.

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The mushrooms and sun-dried tomatoes combine to make a wonderfully rich and silky broth. It’s infused with fresh herbs and the meatballs are perfectly seasoned (along with being grain free and egg free) and the kale and sliced carrots add just the right amount of flavor without overpowering that wonderful broth.

Chicken Meatball Soup

*For the Meatballs

Preheat oven to 350 degrees

(Makes 72 bite size – I used half and froze half )

2 Packages of Boneless Skinless Chicken Thighs, 8 thighs

3 Tablespoons of Diced Red Onion

2 Tablespoons of Minced Garlic

1 1/2 Tablespoons of Fresh Minced Rosemary

1 1/2 Tablespoons of Fresh Minced Sage

1 1/2 Tablespoons of Fresh Minced Thyme

1 1/2 teaspoons of Sea Salt

1/2 teaspoon of Ground Pepper

Place half of the chicken, half of the garlic, half of the herbs, and half of the sea salt and pepper in a food processor, pulse until ground. Not too much or you’ll end up with pate, but enough that there aren’t chunks of chicken and the herbs and garlic are distributed thoroughly. About the texture of tuna fish, so minced pretty well. Remove the ground chicken mixture to a bowl and repeat with the second half of the meatball ingredients. Cover two baking sheets with parchment paper and form bite size meatballs. Bake at 350 degrees for 15 minutes. Don’t over cook as they will cook more while simmering and you don’t want tough meatballs.

While the meatballs are baking, prepare the base.

8 Cremini Mushrooms, sliced

3 Cloves of Garlic, diced

1/4 Cup of Red Onion, chopped

2 1/2 Cups of Purple Kale, ribs removed and chopped

5 Multi Colored Carrots, skin on and sliced on diagonal

4 Sun Dried Tomatoes In Oil, chopped

1 1/2 Tablespoons of Fresh Sage, chopped

1 Tablespoon of Fresh Rosemary, chopped

2 teaspoons of Fresh Thyme, chopped

About 2 Tablespoons of Avocado Oil

3 – 32 ounce Boxes of Chicken Broth (I use Pacific Organic Free Range)

Sea Salt & Pepper To Taste

Saute the onions and garlic with the avocado oil in a Dutch oven or stock pot until the onions are translucent. Add the kale, carrots, herbs, and sun-dried tomatoes and saute until the tomatoes melt down a bit. Add a couple pinches of sea salt and pepper. Add half (or all if you want a lot of meatballs) the meatballs and the broth. Bring to a boil and turn down to simmer for 1 hour. Season again with sea salt and pepper to taste.

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