Ugh! It’s snowing right now. Growing up in Missouri, I use to love snow. It was actually perfect. The few times a year that we were blessed with the white stuff, it would cause havoc for a day or two. School would be cancelled and it gave you a great excuse to be a hermit for a couple of days. Then it would melt and you could go on with your life. After living in Chicago for the past decade, I have grown to despise the icy little flakes. Mainly because I know that once we get a good snow, it will basically be a permanent fixture on the ground until March. Man, I sound like a crab today! I guess I just wasn’t prepared for snow yet! On the bright side, it was a great reason to make a tasty soup! I love this turkey meatball soup because it is fast to make…and it tastes good!
Turkey Meatball Soup
- 2 tablespoons of fat (I usually use grass-fed butter or coconut oil)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 carrots, peeled
- 2 cans diced tomatoes
- 2 tablespoons tomato paste
- 4-5 cups of chicken broth
- 2 cups baby spinach
- Sea salt and pepper to taste
- 1-1 1/2 pounds ground turkey
- 1 1/4 cups almond meal
- 1/2 sweet potato, grated
- 2 eggs
- 2 tablespoons coconut milk
- 1/2 teaspoon parsley
- 1/4 teaspoon paprika
- Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
- Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
- Add tomato/ carrot mixture to your pot. Add chicken brother and the other can of diced tomatoes, bring to a boil and then reduce heat and simmer for 10-15 minutes.
- While your soup is simmering, in a medium bowl, mix together all the meatball ingredients. The meatball mixture is going to be really soft and difficult to form into meatballs. I actually prefer to use a cookie dough scooper and kind of just plop the meatballs into the soup!
- Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
- Add spinach to the soup and cook until the spinach is wilted.
- Serve hot!
I recently read a Facebook post from Against All Grain about a Cream of Mushroom Soup recipe she loves to use in her green bean casserole for the holidays. This immediately got my brain going on the idea of making Salisbury Steak with it. I have always used the condensed version that comes in a can, but had to give that up (and happily so when I read the ingredients) once we converted to Paleo. That’s why I was so excited to try this out, because to me Salisbury Steak isn’t the same without the cream of mushroom soup gravy! I made the batch of soup the day before. the recipe makes enough for 2 meals like this. so you can freeze half of the soup if you’d like…or just eat it for lunch!
- 3 lbs. grass fed ground beef
1 onion, chopped
1/4 cup Cream of Mushroom Soup
1/2 cup almond meal
2 tablespoons fat (I used grass fed butter)
- 1 pkg. mushrooms (crimini or button)
1/2 cup beef broth
1/3 cup Paleo Worcestershire sauce
1 1/2 cup Cream of Mushroom Soup
- Mix first 5 ingredients in a large bowl. Patty out like you are making hamburgers.
Melt your fat and brown patties in a skillet, but don’t fully cook or you will wind up with hockey pucks!
Once outside is browned, remove patties from skillet and set aside.
Toss mushrooms in skillet (you might need to add some more fat) and cook until mushrooms are soft.
Add beef broth and scrape up the scraps on the bottom of the pan. Bring to a simmer and add Worcestershire sauce and soup.
Add patties to your gravy, cover pan with lid and simmer for about 20 minutes.
Serve with a yummy side….I prefer mashed cauliflower and roasted broccoli! Enjoy!
Update: October 17, 2013
I went to make this delicious Paleo Chicken Soup yesterday and realized the link no longer works. If anyone knows what happened to this site let me know. In the mean time, I’m going to post the recipe (with my tweaks) because I couldn’t find it anywhere
Paleo Chicken Soup
- 1 Whole Chicken
- 3 tablespoons fat of choice (I used grass-fat butter)
- 4 Carrots, diced
- 3 Celery Stalks, diced
- 2 Yellow Onions, diced
- 3 garlic cloves
- 1 red bell pepper
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- 1 head of kale, chopped
- 1 gallon chicken stock (I usually use the 8 cups or so that I get from boiling the chicken and then 1 1/2 – 2 boxes of stock)
- 4 eggs, tempered
- Boil chicken fully submerged in pot of water until it is completely cooked (approx. 3 hours) The chicken should easily pull apart when it is fully cooked.
- Set chicken and broth aside to cool.
- Heat up your fat and sauté carrots, celery, onions, and garlic. (I diced all my veggies in the food processor at once)
- Once onions are translucent, add red peppers and sauté another couple of minutes.
- Add all of your spices and mix well. Pour in your broth and bring soup to a boil. Then reduce to a simmer and simmer for 1 hour.
- While soup is simmering, pull apart your chicken meat. Add meat and kale and simmer another 30 minutes.
- To temper your eggs, crack eggs in a separate bowl. Then, gradually whisk in small portions of your soup until the egg mixture is warmed. After it is warmed, you can pour your eggs into the soup. If you fail to do this, you will have stringy egg noodles (like in egg drop soup), rather than just a thicker soup.
- Let soup simmer for 5 more minutes. Serve hot!
Originally published on December 16, 2012
Paleo Chicken Soup by Leets Street
A horrible cold has swept its way through my house this week. Coughing, sore throats…yuck! I hate sickness. So, the only thing I knew to do is a Paleo version of what my mom and grandmother did for me…chicken soup! This soup is super yummy and LOADED with veggies. My kids slurp it up! Let me warn you though, it is time consuming…so save it for a rainy weekend! One way to cut back on time is to boil your chicken the day before. It’s usually takes around 2 hours. Once the chicken is done, I throw the chicken and the broth into a storage container and throw it in the fridge. The next day when I’m ready to make soup, I pull it out and get started. I prefer to do it this way also because then I’m not trying to pull meat off a hot chicken. I’m all about cutting corners anyway I can!
Note Recipe Tweaks: I use about 8 cups of the chicken stock I produce when I boil the chicken. Then I add 1 1/2- 2 boxes of low-sodium organic gluten-free chicken stock. I don’t add saffron to my soup (mainly because it isn’t a spice I usually carry). I also usually add 4 tempered eggs, rather than 3. I really like the heftiness the eggs bring to this dish. In the last batch I made, I eliminated the red pepper flakes do to sore throats in the house, but I truly think it has a better flavor with a little kick!
We have a little pond in our neighborhood. It’s not very deep and it freezes very quickly in the winter. Well, they cleared it and we now have a personal skating rink, free of charge, right across the street. My hockey-loving son is in heaven! We spent the entire day out there on New Year’s Day! This was a new experience for me. I had never been pond skating before, but we had a blast! I knew I was going to need to make a dish that night that would warm us up quickly. What better way than with a pot of chicken chili. This is pre-paleo family favorite that I converted.
It is delicious paired with this Bacon Jalapeño Bread!
White Chicken Chili
- 2 tablespoon olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 (4 oz) cans green chilis, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons oregano
- 2 (32 oz) boxes gluten-free chicken stock
- 3 or 4 (12.5 oz) cans White Chicken chunk meat (I use Trader Joe’s canned chicken, read your labels! Some canned chicken has some nasty stuff in it) you could also use 3 cups of leftover chicken cubed.
- 1/4 cup coconut cream*
- Saute onions and garlic in the olive oil in a large pot over medium heat until onions are transparent, about 10 minutes
- Stir in chilis, cumin, cayenne pepper, and oregano, sauté 2 more minutes
- Add chicken stock. Bring to a slow boil, reduce heat to simmer, cover and cook 30 minutes.
- Stir in chicken. Be sure to break apart large chunks. Simmer another 30 minutes.
- Add coconut cream. Stir until melted.
- Serve topped with avocado chunks. Yum!
*Note: If you don’t have coconut cream, you can use full-fat coconut milk instead.
This recipe originated from my aunt. I have made a few adjustments to make it Paleo-friendly.
One successful way I have found to cut back on time in the kitchen is to only do Step 1. Then I throw everything into the crockpot on low for 6-8 hours.
3 pounds grass-fed ground beef
1 medium green pepper, chopped
2 medium onions, chopped
2 cloves garlic, crushed
3 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon hot sauce
1. Cook beef, green pepper, onions, and garlic on medium heat until beef is lightly browned
2. Add all other ingredients.
3. Cover and simmer 1 hour
Optional: Serve with sliced avocado