We're in the thick of winter, and there's nothing like a home made soup. There are so many ways you can make soup, so I decided to share one of my favorites with you. It is dairy and gluten free, and delicious. I hope you enjoy!
2 stalks of bok choy, diced (reserve leaves for end)
1 small zucchini, diced
1 cup frozen vegetables (carrot, peas, green beans, corn, mixture)
6 cups chicken bone broth or use two 24 oz package of Bonafide Organic Chicken Broth*
2 bay leaves
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
For the chicken meatballs
1 pound organic ground chicken
1 pasture-raised egg
1 Tbsp Dijon mustard
1/3 cup almond meal
1/4 cup Bragg Nutritional Yeast
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine ground chicken, almond meal, oregano, basil, parsley, garlic powder, nutritional yeast, Dijon mustard, egg and red pepper flakes, if using; season with salt and pepper, to taste. Using clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 20 meatballs.
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Bake for 10-15 minutes. Then transfer to separate plate.
Add the clarified butter to soup pan or dutch oven. Add garlic, onion, celery, Bok choy, zucchini. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves and frozen vegetables, bring to a boil. Stir in rosemary and meatballs; reduce heat and simmer about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
*Bonafied Provisions Bone Broth, has been my favorite go to when I don’t have the time to make my own. You can now purchase it at Whole Foods and Walmart in their freezer section, or go to Wise Choice Market.com
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