Asian Hidden Veggie Meatball Soup (Paleo, AIP, Whole30)
Ingredients
Meatballs
- 1 lb ground chicken or ground turkey
- 1 large egg
- 3 garlic cloves, chopped
- 1 carrot, finely chopped
- 1/2 cup spinach or kale, finely chopped
- 2 green onions, chopped
- 3 shiitake mushrooms, finely chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 cup almond flour
- 1 tbsp coconut aminos
- sliced green onions for garnish
Soup Broth
- 6 cups chicken broth
- 1 tbsp avocado oil
- 1 tsp sesame oil
- 4 carrots, cut into ribbons with a vegetable peeler
- 1/2 tsp minced fresh ginger
- 1/4 cup coconut aminos
- 3 shiitake mushrooms, sliced
Instructions
- Preheat oven to 400 F and coat a baking sheet with olive oil or cooking spray.
- Add all the meatball ingredients to a bowl and mix until combined.
- Form the meatball mixture into golf ball sized balls. Place each meatball on a sheet pan. Bake for 20 – 25 minutes or until they are cooked through.
- Meanwhile, heat avocado oil in a large pot over medium heat. Add shiitake slices and carrots and sauté for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, coconut aminos and sesame oil.
- Add meatballs to broth. Serve as is or over your choice of zoodles. See post for other ideas.