Chicken Meatball Soup with Green sauce

🧂 Ingredients

• 1 pound Ground chicken breast or lean ground chicken
• 1 large Egg + 1 yolk, beaten
• ¼ teaspoon Freshly grated Nutmeg
• 2 tablespoon Ground chia seeds or use ⅓ cup panko bread crumbs
• 1 medium Garlic, finely grated
• 2 sprigs Fresh Basil, thinly sliced including the soft stem
• ½ cup Grated Parmesan
• ¼ teaspoon Freshly ground black pepper
• ¼ teaspoon salt
• 1 medium Onion, coarsely chopped
• 2 medium Carrots, clean- medium diced
• 2 ribs Celery, clean and trimmed and chopped
• ½ pound potatoes, slice into chunks
• 2 bay leaf
• 8 Cups Chicken Stock
• 1 bunch Baby spinach
• ½ teaspoon Salt
• ¼ teaspoon pepper
• ½ cup Parsley, packed
• ¼ cup Basil, packed
• ¼ cup Mint. packed
• 1 tablespoon Rosemary
• ½ teaspoon Coarse salt or use fine salt
• ¼ cup Grated parmesan cheese
• ½ cup Extra virgin olive oil
• ¼ cup Freshly squezed lemon juice

Instructions

• 1 In a large bowl, combine all the ingredients incorporating thoroughly using your
  clean hands (avoid over mixing). Scoop a tablespoon or two and roll with your
  wet palm into nice round meatballs.
• 2 Using a large soup pot, add 2 tablespoons of olive oil and heat on medium-high
  heat. Add the meatballs and sear to brown all the sides (do not let it cook all
  the way through). Transfer the browned meatballs to a plate and set them aside.
• 3 Using the same pot, wipe off the remaining fat leaving just a thin film of fat.
  In low heat, sweat the onions, carrots and celery with a lid on for 5 minutes.
  Add the meatballs, potatoes chicken stock and bay leaf. Bring the soup to boil
  on high heat. Lower the heat to medium-low and let it simmer for at least 30
  minutes with the lid slightly ajar. Stir the spinach until just welted. Add
  seasoning according to your taste.
• 4 Knife and chopping board - Finely chop all the herbs; transfer all the
  ingredients to a large bowl and whip to combine thoroughly.
• 5 Pestle and mortar - Coarsley (but small )chop all the herbs and transfer into
  the mortar in 3 additions plus salt, crushing and pounding down the leaves until
  they form a fairly paste using the pestle. Add half of the parmesan cheese
  pounding into the herbs. Add the cheese and incorporate it into the mixture. Add
  the lemon juice, drizzle the olive oil (a tablespoon at a time), pounding it
  into the sauce until all the olive oil is emulsified into the mixture.
• 6 Blender - Place all the herbs into the blender and blend until finely chopped.
  Add the cheese, salt and lemon juice and blend for a few seconds. Slowly drizzle
  the olive oil as you blend until the oil is emulsified.
• 7  Ladle the hot soup in a large soup bowl, finish with a spoonful of green sauce
  on top and serve. Pass the remaining sauce for more.

Nutrition Info