This Asian Hidden Veggie Meatball Soup is oh so comforting on a cold winter day. It combines bold bright flavors with a hearty amount of vegetables in a gut healing bone broth.
The best part about this meatball soup is that you can add whatever veggies you have on hand to the broth to add extra nutrients.
Here’s an idea of other vegetables that would pair well with this soup:
- spinach
- napa cabbage
- bok choy
- kale
- Chinese broccoli
WHAT IF I WANT SOME NOODLES?
Even though I avoid gluten I still enjoy noodles. This soup is the perfect opportunity to add some gluten-free noodles to the broth. If you want something with a dense texture I’d suggest shirataki noodles. The angel hair ones are the perfect size for this soup. Shirataki noodles are made of out of yam and have very little carbs. If you want to learn more about them and if they are a good paleo alternative check out the Paleo Mom’s website for more info.
You can also use vegetable noodles if your goal is to add extra nutrients which is great if you’re fighting a winter bug. Luckily we live in the zoodle era and you can easily find vegetable noodles in the supermarket. Zucchini noodles would be your best bet but sweet potato or butternut could work too!
WHAT KIND OF MEAT SHOULD I USE?
I made these with ground chicken but you can use turkey or pork. If you want extra juicy meatballs I’d suggest pork. Ground chicken or turkey work well if you prefer something on the lighter side. I’d advise against beef or lamb since they have a pretty strong taste and wouldn’t pair very well with the other ingredients.
SOUP TOPPING IDEAS
- add extra spinach or kale or bok choy
- sliced green onions
- sesame oil
- soft boiled egg
- carrot ribbons
- fried garlic
Asian Hidden Veggie Meatball Soup (Paleo, AIP, Whole30)
Ingredients
Meatballs
- 1 lb ground chicken or ground turkey
- 1 large egg
- 3 garlic cloves, chopped
- 1 carrot, finely chopped
- 1/2 cup spinach or kale, finely chopped
- 2 green onions, chopped
- 3 shiitake mushrooms, finely chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 cup almond flour
- 1 tbsp coconut aminos
- sliced green onions for garnish
Soup Broth
- 6 cups chicken broth
- 1 tbsp avocado oil
- 1 tsp sesame oil
- 4 carrots, cut into ribbons with a vegetable peeler
- 1/2 tsp minced fresh ginger
- 1/4 cup coconut aminos
- 3 shiitake mushrooms, sliced
Instructions
- Preheat oven to 400 F and coat a baking sheet with olive oil or cooking spray.
- Add all the meatball ingredients to a bowl and mix until combined.
- Form the meatball mixture into golf ball sized balls. Place each meatball on a sheet pan. Bake for 20 – 25 minutes or until they are cooked through.
- Meanwhile, heat avocado oil in a large pot over medium heat. Add shiitake slices and carrots and sauté for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, coconut aminos and sesame oil.
- Add meatballs to broth. Serve as is or over your choice of zoodles. See post for other ideas.
