Sharing a recipe for chicken meatball soup
idauria
Posts: 1,037 Member
Last year I tore out a recipe from Family Circle magazine for chicken meatball soup. It's delicious but not paleo friendly so I decided to make it so. It was still yummy! Since soup season is apparently upon us(at least it is here this week in NC) I decided to share my creation with you.
You need about 48 oz of chicken stock. I happened to have a quart of homemade stock in the fridge so I used that and then added water.
I peeled and sliced 4-5 carrots.
I quartered two zucchini.
I chopped 5-6 scallions. Reserve half for the meatballs.
I put them in the pot and added the broth along with salt and pepper. I brought it to a boil and then simmered until the carrots were soft. While this was happening I made the meatballs. The original recipe only calls for a pound of ground chicken but I actually used a pound of chicken and a pound of ground turkey breast. I like a lot of meatballs in my soup:) To the meat, I added the reserved scallions, salt, pepper, italian herbs and 2 eggs. You can add what you like, really. The meat was really soft so I added 1/2 cup of almond flour. Once the veggies were ready and the soup was simmering nicely, I used two tablespoons to form the meatballs and dropped them into the soup.(I didn't want to get my hands dirty) You can do all that in advance, btw. Let the cook in the soup for 10-15 minutes. At this point I added some baby kale and let it cook until soft. Then it was ready to eat!
You need about 48 oz of chicken stock. I happened to have a quart of homemade stock in the fridge so I used that and then added water.
I peeled and sliced 4-5 carrots.
I quartered two zucchini.
I chopped 5-6 scallions. Reserve half for the meatballs.
I put them in the pot and added the broth along with salt and pepper. I brought it to a boil and then simmered until the carrots were soft. While this was happening I made the meatballs. The original recipe only calls for a pound of ground chicken but I actually used a pound of chicken and a pound of ground turkey breast. I like a lot of meatballs in my soup:) To the meat, I added the reserved scallions, salt, pepper, italian herbs and 2 eggs. You can add what you like, really. The meat was really soft so I added 1/2 cup of almond flour. Once the veggies were ready and the soup was simmering nicely, I used two tablespoons to form the meatballs and dropped them into the soup.(I didn't want to get my hands dirty) You can do all that in advance, btw. Let the cook in the soup for 10-15 minutes. At this point I added some baby kale and let it cook until soft. Then it was ready to eat!
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That sounds delish! Thanks for posting - it's just starting to feel like soup weather here too!0
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Since it's soup time, here's my favorite. It's originally from Weight Watchers, but not adding noodles is the easy way to make it paleo (and I don't really think they add anything anyway). I don't use coconut aminos, instead opting for my GF tamari, and not stressing about a tbsp. of soy (if that stresses you out, use the coconut aminos). This sucker is forgiving and amazingly, bok choy holds up decently enough for leftovers.
32 oz chicken broth
1/2 lb chicken parts thinly sliced (or more-- I use breast meat since I hate chicken and won't touch anything else)
1/2 lb bok choy, chopped (or more, baby bok choy is good too, and napa isn't bad either)
3+ garlic cloves, chopped
1-2" piece of ginger, shredded/chopped/sliced
1 tbsp. tamari or coconut aminos
sriracha to taste
Dump everything in a pot. Bring to boil. Cover, turn down to a simmer and cook until the chicken is extra dead.
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