Chicken Meatball and Vegetable Soup

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Chicken Meatball and Vegetable Soup


  • Ingredients for Meatballs
  • 1 pound ground chicken
  • 1/2 cup almond meal
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 large egg
  • 1/2 cup freshly grated parmesan cheese (optional)
  • Ingredients for Soup
  • 2 tablespoons olive oil
  • 1 small yellow onion
  • 2 carrots, cut into 1/4 inch round
  • 2 celery stalks, cut into 1/4 inch pieces
  • 1 clove garlic, minced
  • 8 cups low sodium chicken broth (or homemade)
  • 1 teaspoon dried oregano
  • 1 bag (12 ounce) baby spinach, washed


  1. Preheat the oven to 350 degrees F. 

  2. Start with the meatballs! I a large bowl add ground chicken, almond meal, garlic, parsley, oregano, parmesan (if using), egg, salt and pepper. Using a fork combine ingredients together.

  3. Using a small ice-cream scoop (you want them all the same size). Form meatballs and set on a baking sheet lined with foil. Bake for 30 minutes.

  4. In a large cast iron pan or soup pot heat over a medium temperature then add in oil. Add in onions, carrots and celery and sauté until soften (about 5 minutes). Stir occasionally using a wooden spoon. Add in garlic and cook for 30 seconds. Add in chicken broth and oregano. Add in chicken meatballs.

  5. Cover and let simmer for 15 minutes then add in spinach for an additional 3 minutes. Taste for any additional salt or pepper.

  6. Garnish with any fresh herbs or sprinkle with fresh parmesan cheese.

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