Chicken Meatball Soup

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CategoryChicken, Complete Meals, Soups
Servings (adjust as needed)2

Ingredients

Meatballs

  • 8 oz ground chicken or turkey
  • 2 Tbsp onion minced
  • 1 clove garlic minced
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/8 tsp sage
  • 1/8 tsp marjoram
  • 1/8 tsp thyme
  • 32 Nut Thins finely crushed or rice crackers

Soup

  • 4 cups chicken broth plus 2 Tbsp
  • 1 cup celery diced
  • 1 small onion diced
  • 2 cloves garlic crushed and minced
  • pinch cayenne pepper
  • salt and pepper to taste
  • 1/4 cup Bragg Liquid Aminos or coconut aminos or tamari soy sauce
  • 3 Tbsp apple cider vinegar
  • 1 cup radishes quartered
  • 2 cups kale or chard chopped
  • 1 bay leaf

Instructions

  • In a large bowl, combine all meatball ingredients until thoroughly mixed. Using a tablespoon, form into balls.
  • In a large stock pot, add 2 tablespoons of broth, celery, onion, garlic, cayenne, salt and pepper. Saute until onion is translucent.
  • Add broth, Bragg Liquid Aminos and apple cider vinegar and bring to a boil. Add meatballs and cook 5 minutes.
  • Reduce heat to medium-low and add bay leaf. Simmer 20 minutes, add kale and simmer an additional 10 minutes or until kale is tender.

Notes

1 serving = 4 oz protein, 2 cups vegetable, 1 daily allotment of crackers