Low-Carb Soul Food Chicken Meatball Soup

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 390 °F (conventional).

Step 2Make the meatballs by placing all the chicken meatball ingredients in a food processor and blitzing until combined.

Step 3Roll into small meatballs. The mix should make 16-20 meatballs in total (about 28 g/ 1 oz each).

Step 4Place the chicken meatballs on a greaseproof lined baking tray. Brush with 1 tablespoon of melted ghee. Bake in the oven for about 20 minutes until cooked through and golden.
Note: If you are short on time, skip the baking and simply add the raw meatballs to the soup after you pour in the stock (step 6).

Step 5Meanwhile, prepare the soup. Melt the butter in a pan and fry the onion, celery and carrot on a medium-low heat for 4–5 minutes, or until they start to soften.

Step 6Add the stock, thyme and season. Bring to the boil then reduce the heat to medium-low and simmer for 15 minutes.

Step 7Add the kale for 1–2 minutes until it softens.

Step 8Taste, adjust seasoning as required. Stir through fresh parsley and top with chicken meatballs. Enjoy hot or let it cool down. Store in the fridge for up to 4 days, or frozen for 3 months.