Chicken Meatball Soup (Kids-Approved)

🧂 Ingredients

• 500 g ground chicken

  (1 lb.)
• ½ cup almond meal

  or almond flour (50-60 g)
• 1/3 cup parmesan cheese

  finely grated, see notes for dairy-free below (30 g)
• 1 tablespoon olive oil
• 1 garlic clove

  crushed
• 2 teaspoons finely grated ginger
• ¼ cup fresh parsley

  finely chopped
• ½ teaspoon salt
• 1 egg

  beaten
• 8 cups chicken broth

  see notes
• 2 medium carrots

  cut into half-moons
• 1 cup frozen sweet corn
• 2 cups baby spinach leaves
• ¼ cup parsley leaves
• 2 cups cooked spaghetti

  or noodles, see notes

Instructions

• 1 Preheat the oven to 200 C / 395 F.
• 2 To make the meatballs, line a baking tray with baking paper. Combine the
  chicken, almond meal, cheese, olive oil, garlic, ginger, parsley, salt and egg
  in a large bowl and mix with your hands until well combined. With wet hands,
  roll into 2cm balls, and place them on the prepared tray. Bake in the oven for
  15-20 minutes, turning halfway
• 3 Meanwhile, heat the chicken broth over medium-high heat until it boils. Turn the
  heat to low and maintain a gentle simmer while preparing the other ingredients.
• 4 Steam the carrots and corn until just cooked. Set aside in separate bowls.
• 5 To serve, place the noodles in the bottom of each bowl, add the vegetables, then
  the meatballs and pour over the broth. Or, serve some ingredients in the bowl
  and others on the table for your kids to construct their own chicken soups. Some
  kiddies might prefer to have meatballs and veggies with a cup of broth on the
  side. Very little ones might need some help to pour the hot broth into their
  bowls.

Nutrition Info