Nonna’s Chicken Meatball Soup

This is a delicious and satisfying soup. When we arrived in Italy the first meal that was served to us after a long flight was a ravioli soup, it was wonderful and calming to sit down and eat with loved ones that we have never met before and it’s a rather light meal.

This soup of course would have some sort of small homemade pasta cooked in it, plus the meatballs would have flour in it, traditionally.

So I have given this soup a paleo makeover.
I love making a big batch for left overs the next day. I used my homemade chicken broth as the liquid in this recipe, you could also just use water and add chicken drumsticks to make a broth for the soup and add some chicken meat from the drumsticks to every plate for added texture and extra protein to the end result.

Nonna's Chicken Meatball Soup

2015-04-27 09:20:59

Serves 4

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Prep Time

10 min

Cook Time

40 min

Prep Time

10 min

Cook Time

40 min

Soup

1. At least 2-3 litres of homemade chicken broth plus extra water if needed to compensate for the soup reducing.
2. 1 onion chopped
3. 1/2 garlic clove crushed
4. 3 carrots chopped
5. 2 tender stalks of celery chopped
6. large handful of fresh parsley chopped
7. (If you are not using homemade broth, just add some drumsticks to boiled water in a large pot)
8. 1-2 tsp sea salt
9. pepper
10. ghee for frying

Chicken Meatball

1. 1 kilo of organic chicken thighs (or you can use chicken mince)
2. 1 Tbls of tapioca flour
3. 1/2 cup of grated Parmesan (optional)
4. handful of fresh parsley
5. 1/2 garlic clove
6. 1 egg
7. 1-2 tsp sea salt
8. pepper

Instructions

1. To start with the soup I fry the onion and garlic until fragrant then add the carrots, celery and parsley and stir to cook for 5 minutes.
2. Add the broth, extra water, sea salt and pepper and cover until it boils (Add drumsticks if you are not using homemade broth at this stage) then boil for 20 mins.
3. While soup is simmering, place the chicken thighs, tapioca, parsley, garlic, egg, parmesan (optional) sea salt and pepper to a food processor. Process until all combined and resembles mince.
4. Turn the heat up on the soup and when it is boiling use two teaspoons to spoon the mince with one and scrap off the mince with the other teaspoon into the boiling soup. One teaspoon at a time. They will have a rustic shape by doing this and will cook by the time all your mince in finished and in the pot.
5. Let boil for 10 more minutes then turn off.
6. Serve and enjoy the warmth.

By Marianne

Gusto Paleo http://gustopaleo.com/