This soup basically came about because my husband is sick with some sort of upper respiratory thing that just won’t die and I wanted him to get some of my pastured chicken bone broth in him. I could have just made an easy chicken soup I suppose since I had a boatload of chicken stock but you know me, I like to toss things up a bit. Considering he’s been drinking Jack Daniels at night to soothe the cough, I consider this a healthier improvement, don’t you think? (Although, I have to admit, the whiskey totally works though. Guess “Grandpa’s Cough Medicine” has some truth to it.)
Then when I saw these meatballs over at Purely Primal it gave me the inspiration for this soup and even though the only similarity is the spinach, I still thought it was a great idea and a cool way to get some extra greens. I also used a ton of veggies and the flavors came out amazing, really hearty and filling. The meatballs are made from fresh ground chicken (love my KitchenAid) but you could use ground turkey as well.
This recipe makes a lot of soup because, quite frankly, I don’t know how to not make a lot of soup. Feel free to half if if you want. And even though it looks long, I promise you it comes together quick and easy.
Spinach Chicken Meatball Soup
What you need:
For the meatballs:
- 1.5 lbs ground chicken or turkey
- 1 c. frozen spinach, thawed and squeezed to remove extra water
- 2 tbsp grated fresh onion
- 1 tsp finely minced garlic
- 2 tbsp dijon mustard
- 2 eggs
- 3/4 c. almond flour
- 1/8 c. Parmesan cheese (omit if dairy-free)
- couple turns of black pepper
For the soup:
- 2 tbsp butter
- 1/4 c. diced onion
- 1/2 c. diced celery hearts & leaves
- 2 garlic cloves, minced
- 1 tbsp fresh parsley
- 3-4 quarts of chicken stock
- 5 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 lb parsnips, peeled and sliced
- 1 large leek, cleaned and sliced
What you do:
- Melt the butter in a saucepan on medium heat, add rest of mirepoix ingredients and cook until soft.
- Add stock and rest of soup ingredients and bring to a slow boil, then set to simmer.
- While the soup is cooking, mix all the meatball ingredients together.
- The mixture will not be firm but quite soft and wet.
- Form balls as best as you can and drop into soup gently.
- If it’s too difficult to make the balls, stick the mixture in the fridge for a bit.
- Let simmer for an additional 30 minutes to cook the meatballs through.