Lemon Dill Chicken Meatball Soup

Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes

Ingredients

For the chicken meatballs

• 1 lb ground chicken
• 2 garlic cloves, minced
• 1 shallot, minced
• ½ teaspoon dried dill
• ¾ cup gluten-free panko breadcrumbs
• 1 egg
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Zest of 1 lemon

For the soup

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 4 carrots, finely diced
• ½ teaspoon sea salt, plus more to taste
• ½ teaspoon black pepper
• Zest of 1 lemon
• 2 quarts (8 cups) chicken bone broth or chicken stock
• 1 (8 oz) can unsweetened coconut milk
• ¼ cup fresh dill, roughly chopped, plus more for serving
• 1 large handful baby kale or spinach
• Juice of 1 lemon

Instructions

1. Make the meatballs.
Preheat the oven to 400°F. In a large bowl, combine the ground chicken, garlic, shallot, dried dill, panko, egg, salt, pepper, olive oil, and lemon zest. Mix gently until everything is evenly incorporated.

Form the mixture into meatballs using about 1–2 tablespoons per meatball. Place them on a baking sheet, leaving a little space between each.

Bake on the upper rack for 10 minutes. If you'd like them more browned, switch the oven to broil for about 1 minute, watching carefully so they don't burn. Remove and set aside.

2. Start the soup.
While the meatballs are baking, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the garlic, shallot, carrots, salt, pepper, and remaining lemon zest.

Sauté for 2–3 minutes, until the shallots begin to soften and everything is fragrant.

3. Simmer.
Pour in the chicken broth and bring to a gentle simmer. Reduce the heat to low, cover, and cook for about 6 minutes, or until the carrots are tender.

4. Finish with coconut, lemon & dill.
Turn the heat to low or remove the pot from the heat. Stir in the coconut milk, fresh dill, kale or spinach, and lemon juice.

Taste and adjust with additional salt, pepper, lemon juice, or dill as desired.

5. Add the meatballs and serve.
Add the cooked chicken meatballs directly to the soup and allow them to warm through for a minute or two. Alternatively, divide the meatballs among individual bowls and ladle the hot soup over them.

Finish with extra fresh dill and, if you like it especially lemony, a little fresh lemon zest.