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Asian Meatball Soup

Asian Hidden Veggie Meatball Soup (Paleo, AIP, Whole30)

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Prep Time 8 minutes
Cook Time 35 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

  1. Preheat oven to 400 F and coat a baking sheet with olive oil or cooking spray.
  2. Add all the meatball ingredients to a bowl and mix until combined.
  3. 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.
  4. 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.
  5. Add meatballs to broth. Serve as is or over your choice of zoodles. See post for other ideas.