Coconut Curry Chicken Meatball Soup
Ingredients
1 bunch Green Onions
8 ounces Mushrooms
1 pound Organic Free Range Chicken, ground
½ Organic Pastured Egg, beaten
1 clove Garlic , finely minced
1 teaspoon Sea Salt
14 ounces Coconut Milk
½ cup Chicken Broth
1 tablespoon Raw Fermented Coconut Aminos
1½ tbsp Red Curry Paste
1 “1-2 inch” piece of fresh Ginger, peeled
Directions
1. Chop the whites off of the onions and set the greens aside for the soup
2. Finely chop ½ cup of the mushrooms and save the rest for the soup
3. Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and salt in a bowl
4. Form the meat into desired size meatballs and place in the bottom of the crockpot
5. Combine the coconut milk, broth, coconut aminos and curry paste in a mixing bowl
6. Add the remaining mushrooms and chopped greens from the onions
7. Pour over the meatballs and place the piece of ginger into the liquid
8. Cook on high for 2½ to 3 hours, add salt if needed
Option: 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.