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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.

Italian Herb Meatball Soup

Meatball Ingredients: 
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 egg

Soup Ingredients:
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.