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Asian Chicken Meatball Soup

For the Meatballs:

  • 400g ground organic chicken

  • 3 tbsp shallots, minced

  • 2 green onion, diced

  • 1 large egg

  • 1 tbsp coconut aminos

  • 1 tbsp toasted sesame oil

  • 1 tsp fresh ginger, grated

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp ground pepper

  • 4 tbsp ground flax

  • 2 tbsp coconut flour

For the broth:

  • 4 cups of chicken broth

  • 1 tsp coconut aminos

  • 1 shallot, diced

  • 2 garlic cloves, diced

  • thumb of ginger, sliced thin

  • 1 tsp Korean chili paste

For the topping:

  • 1 green onion, sliced

  • 2-3 trumpet mushrooms, sliced thin

  • 2 leaves of Lacinto or black kale, rolled and chiffonaded

  • Sprinkle of chili flakes

To make:

  1. Preheat your oven to 400F and prepare a baking sheet.

  2. In a large bowl, combine all meatball ingredients. Mix well. Roll into tablespoon size balls, and place on prepared baking sheet. Bake for 20-25 minutes, flipping halfway. The balls should nicely browned.

  3. While you bake the meatballs, begin preparing the broth.

  4. In a large pot, over low heat, combine all the broth ingredients. Let simmer for 25 minutes. Stir occasionally.

  5. Once broth has finished simmering, strain ingredients and portion into serving bowls. Add meatballs and top with sliced mushrooms, kale, green onions & chili flakes.


*You will get about 18-20 meatballs, depending on size of ball made. Store leftovers in a sealed container in fridge and use as a snack or addition to another meal. You can also freeze for up to 3 months.

* The broth amount will only serve 2 people.

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