Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground chicken or ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 2 tablespoons grated parmesan cheese (optional)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced fine
  • 2 cloves garlic, minced
  • 2 celery stalks, diced fine
  • 1 yellow onion, diced fine
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 large handfuls kale or spinach, chopped
  • 6 cups chicken stock (homemade or store-bought)
  • ½ cup fresh basil, roughly chopped
  • ⅓ cup fresh parsley, roughly chopped
  • Parmesan cheese, for topping

Instruction

  • Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
  • Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
  • Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
  • Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
  • Add in greens and cook until they are wilted.
  • Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. If adding pasta, this is when you would add it here depending on the shape of pasta. Add in cooked meatballs and simmer for 5 more minutes.
  • Add in herbs, parmesan cheese and season to taste with additional salt and pepper.