Bone Broth With Chicken Meatballs, Wilted Greens, and Pecorino Romano
Ingredients
For the Meatballs:
1 Lb. ground Chicken
¼ cup flat leaf parsley, chopped fine
2 organic pasture eggs, beaten
¾ cup Pecorino Romano cheese, grated fine
2 tsp. garlic powder
2 tsp. granulated onion
2 tsp. turmeric
1 tsp. sea salt
½ tsp. fresh ground black pepper
For the Soup:
6 cups pasture raised chicken bone broth (Bonafide, Homemade, or your favorite brand)
1 small box organic spinach
4 oz. Pecorino Romano cheese
Directions
Prepare the meatballs:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place ground chicken, parsley, eggs, cheese, and spices in a large bowl and using your hands (with gloves if you prefer) knead it all together until well combined. Scoop out the mixture and roll it to form ¾ inch- 1-inch size meatballs. Line the meatballs up on the baking sheet and bake at 350 degrees F for 25 minutes, or until meatballs are cooked through.
While meatballs are cooking, warm the chicken broth in a pot over medium low flame, until hot.
Assemble the Soup:
When meatballs are cooked through, place them into the hot broth and add the spinach. Stir until it wilts. Divide the soup into 4 bowls and grate 1 oz. Pecorino Romano cheese on top of each bowl. Serve immediately.
Notes
Extra meatballs can be saved in the fridge or frozen for up to 6 months.