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Hearty Swedish Meatball Soup

Servings: 6

Ingredients

Swedish Meatballs:

  • 3 slices Ezekiel bread or bread of choice very well toasted
  • 1/4 cup unsweetened milk of choice
  • 1-1/2 lbs ground chicken or turkey
  • 1 large egg
  • 2 tsps smoked paprika
  • 2 tsps dry mustard powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • sea salt and freshly ground black pepper to taste

Soup:

  • 1 Tbsp olive oil or avocado oil
  • 2 Tbsps ghee or clarified butter
  • 1 large onion finely diced
  • 4 cups chicken bone broth
  • 3 Tbsps Arrowroot powder or cornstarch
  • 1/4 cup coconut aminos tamari, Braggs liquid aminos, or low-sodium soy sauce
  • 1 Tbsp Dijon mustard
  • 1 x 15 oz unsweetened coconut milk or milk of choice
  • 1 Tbsp apple cider vinegar
  • 1 cup brown rice
  • sea salt and freshly ground black pepper to taste
  • 2 Tbsps minced fresh parsley to garnish
  • red pepper flakes if desired

Instructions

  • In a medium bowl soak your well toasted bread with the milk. Allow it to sit for about 10 minutes.
  • Meanwhile in a large bowl, combine the ground chicken, egg, spices, and seasonings very well.
  • Drain and discard the milk, then very gently squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.
  • Thoroughly mix to combine well (I use my hands for this), then form into small meatballs, making about 14-16.
  • Heat your oil and ghee together in a large Dutch oven or stockpot, over medium heat. Add in meatballs and cook for about 6-8 minutes, or until nicely golden on all sides and mostly cooked through.
  • Add in the onion, then continue to cook for 3-4 minutes, stirring gently and carefully not to break the meatballs.
  • Meanwhile, in a small bowl, whisk the Arrowroot/cornstarch with a few tablespoons of the broth until smooth with no visible lumps.
  • Add in the coconut aminos and mustard then whisk until combined. Set aside.
  • Add your remaining bone broth to the soup, together with the milk, vinegar, and brown rice.
  • Bring to a boil, then reduce to a simmer, and cook until the rice is tender, about 20-25 minutes. Very gently stir through the bottom of the pot every now and then, to avoid the rice catching on the bottom of the pan.
  • Once your rice is cooked, add in your Arrowroot/cornstarch mixture to your soup and stir well to combine.
  • Allow your soup to simmer on LOW for about 5 minutes, the Arrowroot/cornstarch will help it thicken up a bit.
  • Season your soup to taste and garnish with fresh parsley and red pepper flakes.