Coconut Curry Chicken Meatball Soup

It's about to get REALLY cold here in Colorado...and snow a few inches.  I am actually excited for it to feel like winter and like the Holidays.  This soup is perfect for these next few days of below zero nights!

I used a crockpot to make this soup so that I could just throw it in and walk away from it.  I don't see why this wouldn't work in a large sauce pan or a soup pot like this Le Creuset Soup Pot that I would love to have!!

Coconut Curry Chicken Meatball Soup

Serves: 3-4

Ingredients

• 1 lb ground chicken breast
• 1 carton of mushrooms, shiitake or button
• 1 bunch green onions
• 1/2 pastured egg, beaten (save the other half to add into eggs or add to a smoothie)
• 1 can full fat coconut milk
• 1/2 cup chicken broth (preferably homemade)
• 1 1-2 inch piece of peeled fresh ginger
• 1 tbsp Coconut Aminos*
• 1 1/2 tbsp red curry paste
• 1 tsp salt
• 1 garlic clove, finely minced

Instructions

1. Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup
2. Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and sea salt in a bowl
3. Form the meat into desired size meatballs and place in the bottom of the crockpot
4. Combine the coconut milk, broth, coconut aminos and curry paste in a mixing bowl
5. Add the remaining mushrooms and chopped greens from the onions
6. Pour over the meatballs and place the piece of ginger into the liquid
7. Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

*You could replace Coconut Aminos with tamari or Bragg’s, but both of those are saltier than the aminos so maybe use a bit less to start

Variations

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be.  You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to.  It may not be as soupy, but still good!!!  This would also be great served over cauliflower rice or white rice if you tolerate it.

I actually ate this as leftovers cold and loved it just as much!

Kate's Healthy Cupboard - Gluten Free Recipes

Olive Garlic Meatballs

This may seem like a random recipe, but it's actually a similar recipe my mom made for us as kids.  It was one of my favorites...who doesn't like melted butter poured over food!  My moms recipe was made with flank steak or London broil placed under the broiler and sliced into thin pieces.  The olives were in the butter garlic sauce that you drizzled over the meat.  I thought meatballs would be a fun way to try to recreate this recipe.  They were a HUGE hit!  Tom, my boyfriend is not a huge green olive fan, but loooved these.  He also took some leftovers to his grandmother and she ate them all...she's 94 and doesn't seem to be eating huge portions, but she sure did enjoy a big helping!!  I hope you and your family enjoy this savory dish as much as we did!  These also work great as leftovers!

Olive Garlic Meatballs

Ingredients

• 1 lb grass-fed ground beef
• 1 cup green olives, diced*
• 2 cloves of garlic, minced
• 1/2 cup grass-fed butter (1 stick)
• 1/4 tsp garlic powder
• 1/4-1/2 tsp sea salt

Instructions

1. Place the beef, minced garlic and olives in a bowl and mash together
2. Form the mixture into balls and place on a greased baking dish with sides
3. Bake at 400 for 16-18 minutes
4. When the meatballs have a few minutes left to bake, place the butter in a skillet over medium heat
5. Once the butter has melted, add in the garlic powder and sea salt and turn down to low or remove from heat
6. Remove the meatballs and toss them into the butter mixture, coat each one well
7. Serve with the excess butter mix drizzled over top

Quick notes

*I used olives from the olive bar that had pimentos in them. Any green olive from the bar will work.

Variations

You could try replacing the butter with olive oil, but everything is always better with butter!

Kate's Healthy Cupboard - Gluten Free Recipes

Roasted Tomato Basil Meatballs

Happy New Year to you all!!  Sorry I have been MIA lately.  My boyfriend had knee surgery before the holidays and it's been a bit crazy around here!

I wish I could come out with a bang to start the year off, but to me, baked goods are the way to do that and I am taking a break from those for a bit!  Don't worry, chocolate will be back in my ingredient lists soon, Valentine's Day is right around the corner!!!

This picture doesn't really do this justice, but it's the best I could do with the lighting, dishes and old camera I had.  I recently made this again with ground beef instead of ground chicken that I used in the original recipe.  I really liked both of them, you can't go wrong.

Most meatloaf and meatball recipes use breadcrumbs to hold it together.  I use mushrooms chopped up into little pieces to create the same effect, and they add some flavor.  I love mushrooms and can't believe I wouldn't touch them until a few years ago.  I can eat an entire 8 ounce container myself and always wish I had more!  It's so easy to saute them with butter and garlic and then do a white wine or sake reduction.  YUM!!!

This recipe also called for roasting your own tomatoes for the sauce.  Feel free to buy fire roasted tomatoes in the can if you don't have the time to do this.  I think the oven roasted tomatoes give it more flavor, but either way, this is delicious.  We just eat this plain, we're simple like that, but feel free to serve over spaghetti squash.

Adapted from One Lovely Life's Basil Chicken Meatballs in Roasted Tomato Basil Sauce

Roasted Tomato Basil Meatballs

Ingredients

Meatballs:

• 1 lb ground meat (I’ve used chicken and beef, both are good!)
• 1 egg, lightly beaten
• 1/2 cup chopped mushrooms (use mushrooms that will be used in sauce)
• 2-3 tbsp fresh basil, minced
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Sauce:

• 2 cartons of grape tomatoes or 4 large tomatoes on the vine (or large can of fire roasted tomatoes)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp oregano
• 1 8oz can of tomato sauce
• 8oz sliced mushrooms (1/2 cup used in meatballs)
• 1/3 cup fresh basil, minced
• 1 garlic clove
• salt and pepper to taste

Instructions

Roasted Tomatoes:

1. Chop tomatoes into pieces and place single layer on a parchment lined cookie sheet
2. Drizzle with the oil and vinegar. Sprinkle with the oregano and salt and pepper
3. Roast at 375 for 45-60 minutes

Meatballs:

1. In a bowl, combine the meat, egg, mushrooms, basil, fennel, oregano, salt, pepper and garlic powder.
2. Form into one inch meatballs, about 20-25
3. Place on a parchment lined cookie sheet and bake at 400 for 15-20 minutes or until just browned

Sauce:

1. While meatballs are cooking, pulse the roasted tomatoes, tomato sauce and garlic clove until desired consistency
2. Pour mixture into a large saucepan and bring to a simmer over medium low heat.
3. Add the mushrooms and cook until tender, about 5-8 minutes.
4. Stir in basil and add salt and pepper or more basil to taste.
5. If sauce is thicker than you’d like, add a bit of water
6. Once meatballs have finished cooking, add them to the sauce and toss until coated.
7. Serve hot over spaghetti squash or enjoy plain topped with mozzarella if you can tolerate dairy

Kate's Healthy Cupboard - Gluten Free Recipes

Asian Chicken Meatballs

I am on an Asian kick!  I have been without soy sauce for so long that everything Asian is sounding so good now that I discovered Coconut Aminos!  It is a great gluten free alternative to soy sauce and has less sodium as well.  I am hooked!

This recipe can be used with regular soy sauce or tamari, but it will have a bit stronger taste I imagine.  Coconut Aminos is a bit sweeter tasting.  The higher sodium content in regular soy sauce will definitely affect the taste as well so proceed with caution!  I suggest dumping the soy sauce for many reason and treating yourself and your family to Coconut Aminos from now on!!

Recipe: Asian Chicken Meatballs

Ingredients

Meatballs:

• 1 lb ground chicken breast
• 1 egg
• 2 tbsp coconut flour
• 1 tbsp fresh ginger minced
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
• 1 tbsp Coconut Aminos
• 2 tsp toasted sesame oil

Sauce:

• 4 tbsp Coconut Aminos
• 1 tbsp toasted sesame oil
• 1/8 - 1/4 cup scallions, chopped
• 1 1/2 tsp toasted sesame seeds
• 1-2 tsp red pepper flakes

Instructions

Meatballs:

1. Combine all of the ingredients for the meatballs in a bowl and mush together
2. Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
3. Bake at 400 for 18-20 minutes

Sauce:

1. Toast the sesame seeds in a dry skillet
2. Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
3. Drizzle the sauce over the meatballs as soon as they come out of the oven

Quick notes

The meat may seem a bit sticky but the meatballs will set up perfectly once baked.  You may be able to substitute almond flour for the coconut flour.  Coconut flour absorbs more liquid so you may have to play with the amount.

Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.

Serve with steamed asparagus, broccoli or sauteed greens.  There should be enough sauce running off the meatballs to enjoy with the vegetables.

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes