basil, carrots, celery, chicken, chicken broth, coconut aminos, crimini mushrooms, egg, garlic, ground chicken, Italian herb meatballs, Italian seasoning, meatballs, onion, oregano, paleo, parsley, Soup Ingredients, tomato paste, tomatoes, whole 30
Italian herb meatballs and vegetables in a flavourful chicken and tomato broth just in time for the cooler temperatures of fall. This soup makes a quick, hot, and delicious meal in a bowl.
1 lb ground chicken
2 tbsp onion, minced
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 medium onion, minced
2 cups carrots, sliced
1 cup crimini mushrooms, chopped
2 cups celery, sliced
3 cups fresh tomatoes, quartered
2 tbsp tomato paste
1 tbsp coconut aminos
4 cups sugar free chicken broth
1 tablespoon Italian seasoning
Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and coat with olive oil. Set aside. Place the ground chicken in a large mixing bowl, mix all of the meatball ingredients together with a wooden spoon, then mix with your hands to combine well.
Form the chicken into small balls about 3/4 inch in size, and drop them onto the prepared baking sheet
Bake the meatballs for 18 – 20 minutes. While the meatballs are cooking, combine all the soup ingredients in a large pot. Bring to a boil and then simmer until the carrots are tender, about 10 minutes. Add the meatballs and simmer for 15 minutes. Yields 6 – 8 servings.