A Super Healthy Paleo Carrot Noodle Soup with Chicken Meatballs

This is a far cry from your grandmother’s chicken soup, but it’s even better for your health. Crisp-tender spiralized carrots stand in for the traditional wheat noodles. The chicken meatballs, cherry tomatoes and quick arugula pesto give it flavour without weighing it down.

Excerpted from The 7-Day Bone Broth Diet Plan & Cookbook

photo credit: the 7-day bone broth diet plan & cookbook

Servings	Prep Time	Cook Time
4-6	15minutes	20minutes

Servings	Prep Time
4-6	15minutes

Cook Time

20minutes

• Course Dinner, Lunch
• Cuisine Soup

Ingredients

• For the pesto
• 1/4 cup pine nuts toasted
• 1 clove garlic
• 2 cups arugula leaves packed
• 2 tbsps lemon juice freshly squeezed
• 3 tbsps nutritional yeast
• 1/2 tbsp kosher salt
• 1/2 tbsp extra virgin olive oil
• For the meatballs
• 1 lb ground pastured chicken
• 1 egg
• 2 tbsps onion minced
• 2 tbsps garlic minced
• 1 tsps Worchestershire sauce
• 1 tbsp coconut or extra-virgin olive oil
• For the soup
• 2 tbsps extra virgin olive oil
• 1 onion chopped
• 20 oz chicken bone broth
• 2 carrots peeled and spiralized
• 1 tsp salt
• 1 tsp black pepper freshly ground
• 1 pint cherry tomatoes halved
• 1 cup arugula leaves

Servings:

Units:MetricUS Imperial

Ingredients For the pesto 1/4 cup pine nuts toasted 1 clove garlic 2 cups arugula leaves packed 2 tbsps lemon juice freshly squeezed 3 tbsps nutritional yeast 1/2 tbsp kosher salt 1/2 tbsp extra virgin olive oil For the meatballs 1 lb ground pastured chicken 1 egg 2 tbsps onion minced 2 tbsps garlic minced 1 tsps Worchestershire sauce 1 tbsp coconut or extra-virgin olive oil For the soup 2 tbsps extra virgin olive oil 1 onion chopped 20 oz chicken bone broth 2 carrots peeled and spiralized 1 tsp salt 1 tsp black pepper freshly ground 1 pint cherry tomatoes halved 1 cup arugula leaves Servings: Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Soup

Instructions

To make the pesto

1. In a food processor, combine the pine nuts, garlic, arugula, lemon juice, yeast, and salt and process to a paste. With the processor running, slowly drizzle the oil through the tube into the paste in a steady stream until well combined and smooth.

To make the meatballs

1. In a medium mixing bowl, combine the chicken, egg, onion, garlic, and Worcester- shire sauce and mix well. Form the mixture into 12 balls.
2. In a large sauté pan over medium heat, heat the oil and cook the meatballs until they are browned on all sides and cooked through, about 10 minutes.

To make the soup

1. In a Dutch oven over medium-high heat, heat the oil. Add the onion and cook, stir- ring, until so ened, about 5 minutes.
2. Add the broth to the pot and bring to a simmer. Add the carrots, salt, and pepper and simmer for 3 to 4 minutes, until the carrots are just tender.
3. To serve, scoop out the carrots and divide them among serving bowls. Top with some of the tomatoes, meatballs, and arugula. Ladle hot broth over the top and add a spoonful of pesto to each bowl. Serve immediately.

Recipe Notes

Per serving: 476 calories, 14g total carbohydrates, 4g sugar, 4g fibre, 33g fat, 8g saturated fat, 34g protein, 1684mg salt

WP Ultimate Recipe