Go Back
–+ servings
chicken meatball soup with zucchini noodles

Chicken Meatball Soup with Zucchini Noodles

8
  • For meatballs:
  • 2 pounds ground chicken
  • ½ cup onion, grated
  • 2 eggs, beaten
  • 2 garlic cloves, minced
  • ¼ cup flat leaf parsley, minced
  • 2 teaspoons cumin
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh pepper
  • For soup:
  • 2 tablespoons olive oil
  • ¾ cup onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 teaspoon cumin
  • 8 cups chicken stock
  • 1 bay leaf
  • 1 pound 3 medium-sized zucchini, spiralized
  • 3 cups fresh spinach
  • 2 tablespoons freshly squeezed lemon juice
  • In a large bowl, combine all ingredients for meatballs, set aside.
  • Heat oil in the pot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 minutes. Stir in garlic, thyme and cumin until fragrant, about 1 minute.
  • Add chicken stock and bay leaf. Bring to a simmer.
  • Wet your hands to keep ground chicken from sticking. Form golf ball-sized meatballs, about 2 tablespoons each and gently drop them into the pot.
  • Simmer meatballs for 20 minutes. Add zucchini noodles, spinach, and lemon juice. Simmer another 2 minutes until noodles and spinach are just tender.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!