Who doesn’t love a hearty soup ? Whether we are sick, detoxing, or are just simply craving a nourishing dish, this low carb fat fueled take on the Italian Wedding Soup has you covered 💪🏻
Not only do the garlic and onion provide ample flavor, but they also provide the body with a chock full of nutrients that help the body detox, including sulphuric compounds and glutathione (the master antioxidant) precursors! Very important 🧅
Our meatballs are chicken meatballs with ground chicken from Force of Nature, one of my favorite meat companies (they practice holistic management which helps regenerate our topsoil)!
My entire guide to poultry can be found here!
As our fat source, we chose duck fat, which is a great ancestral fat. It’s important that we eat ample healthy and unoxidized fats since all the fat we eat gets incorporated into our cell membranes, and we want those to be intact and healthy!
To make this yummy meal you need:
For the soup:
6 cups Chicken bone broth, we like Bonafide Provisions or Kettle and Fire! With both broth you want to make sure it’s sourced from healthy animals since the bones are a place animals store toxins. You can tell it a bone broth is full of collagen if it becomes jello like in the fridge 🦴
2 cups of fresh spinach
12 ounces of frozen riced cauliflower
3 garlic segments 🧄
3 stalks of green onion 🧅
Salt, oregano and pepper 🧂
Umami Magic Seasoning (Farmhouse Kitchen)
2 tablespoons duck fat for frying 🧈
For the meatballs:
1 pound of ground chicken 🐔
1/4 cup almond meal 🌰
1/4 cup coconut flour 🥥
1 egg and one extra yolk 🥚
Salt, pepper, nutmeg 🧂
Fresh basil 🌿
Begin by heating up duck fat in a large pot and chop the onions and mince the garlic. Sauté the onions with salt and pepper until translucent! Then add the garlic and sauté for another minute.
Stir in the chicken broth and oregano , bring to a boil and let simmer for 10 minutes.
While that’s simmering, prepare the meatballs. Mix the ground meat, eggs, flours and spices and herbs in a bowl and knead with your hands! Form little balls with your hands.
After the 10 minutes are up, add the riced cauliflower and meatballs into the broth and cook until the meatballs float: about 5 minutes.
Lastly, add in the spinach and cook until wilted. Season to taste!