This type of broth is naturally high in collagen, which can help improve gut health, ease joint pain, and improve skin elasticity. Bone broth contains valuable minerals like calcium, magnesium, and phosphorus.
450 g ground/minced chicken OR turkey OR fish
1/4 cup fresh parsley, stems removed and minced
1/3 cup gluten-free bread crumbs (you can cut up your crusty GF bread and grind it in coffee grinder/mixer)
1 small shallot, finely minced
2 tablespoons cold pressed extra virgin olive oil
1 teaspoon Italian seasoning
salt and pepper to taste
8 cups chicken bone broth or regular chicken broth or if using fish as your base meat choose fish bullion-you can get away with veg stock or chicken stock even if you use fish meat
1/2 cup uncooked quinoa
1 small yellow onion, sliced
3-4 cloves garlic, minced
3-4 large carrots, sliced
2-3 stalks celery, sliced
3 cups spinach or silver beet or even Asian greens
1 teaspoon paprika flakes
1/4 cup olive or avocado oil salt and pepper to taste
Preheat oven to 200 C. Line a baking sheet with parchment paper and lightly grease. Combine all meatball ingredients. Form mixture into 1-inch balls (you should have enough for about 8 meatballs). Place meatballs in a single layer on the baking sheet and bake for 30 minutes, or until cooked through and lightly browned. Set aside.
In a large pot, add olive oil and heat over medium. Then, add onion, season with salt and pepper, and cook until lightly caramelized, about 4 minutes. Add carrots, garlic, celery, red pepper flakes, salt, and pepper.
Cook for 5 more minutes, then add chicken broth. Bring to a boil, add quinoa, then lower heat to a simmer. Cook for 10-15 minutes, or until quinoa is cooked through. Fold in spinach for the last minute of cook time.
Divide meatballs amongst four bowls, then add hot soup over the top when ready to serve. Optionally, top with additional parsley. You can store this meatball soup in the fridge for up to a week or in the freezer for 2-3 months.
Recipe and photography by Kaitlyn Noble