Ginger-Scallion Meatball And Bok Choy Soup

Ingredients

FOR THE MEATBALLS

2 pounds ground chicken thighs (turkey or pork works, too)

½ cup almond flour

3 large green onions (white and green parts), chopped (¾ cup)

1 large egg, lightly beaten

2 garlic cloves, minced

1 (½-inch) piece fresh ginger, finely grated

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon toasted sesame oil

½ teaspoon crushed red pepper flakes (optional)

FOR THE SOUP

2 tablespoons avocado oil

¾ cup diced carrot (1 large)

½ cup diced yellow onion (¼ medium)

Kosher salt and freshly ground black pepper

1½ cups sliced shiitake mushrooms

2 garlic cloves, minced

8 cups low-sodium chicken broth

2 tablespoons coconut aminos

1 teaspoon fish sauce (I use Red Boat)

3 heads baby bok choy, rinsed, ends trimmed, and cut into thirds

2 tablespoons fresh lime juice (1 lime)

Directions

MAKE THE MEATBALLS Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, combine the ground chicken, almond flour, green onions, egg, garlic, ginger, salt, pepper, sesame oil, and red pepper flakes. Use your hands to mix until just combined.

Using a melon baller or a teaspoon, drop 1- to 1½4-inch balls onto the prepared baking sheets. Use your hands to roll the meatballs into round balls (they don't have to be perfect!). Bake for 30 minutes, or until just cooked through and lightly browned.

Set aside.

MAKE THE SOUP In a Dutch oven or large pot, heat the avocado oil over medium heat. Add the carrot and onion with a pinch each of salt and pepper. Cook until the vegetables are soft and tender, about 5 minutes. Add the mushrooms and garlic and cook for 2 more minutes. Pour in the broth, coconut aminos, and fish sauce and bring to a simmer.

Drop the meatballs and bok choy into the pot and simmer until the book choy is very tender, 8 to 10 more minutes. Add the lime juice and season with salt and pepper to taste. Ladle into bowls and serve!