Hearty Swedish Meatball Soup

 

Hearty Swedish Meatball Soup

Ingredients

For the Swedish Meatballs

3 slices Ezekiel bread (or bread of choice), toasted until very firm

¼ cup unsweetened milk (any variety)

1 ½ lbs ground chicken or turkey

1 large egg

2 teaspoons smoked paprika

2 teaspoons dry mustard powder

½ teaspoon onion powder

½ teaspoon garlic powder

Sea salt and freshly ground black pepper, to taste

For the Soup

1 tablespoon olive oil or avocado oil

2 tablespoons ghee (or clarified butter)

1 large onion, finely diced

4 cups chicken bone broth

3 tablespoons arrowroot powder (or cornstarch)

¼ cup coconut aminos (or tamari, Bragg’s liquid aminos, or low-sodium soy sauce)

1 tablespoon Dijon mustard

1 (15 oz) can unsweetened coconut milk (or milk of choice)

1 tablespoon apple cider vinegar

1 cup brown rice

Sea salt and freshly ground black pepper, to taste

For Garnish

2 tablespoons fresh parsley, minced

Optional Toppings

Red pepper flakes, to taste

Instructions

Soak the Bread
In a medium bowl, soak the toasted bread slices in milk for about 10 minutes until softened.

Prepare the Meatball Mixture
In a large bowl, combine the ground chicken (or turkey), egg, smoked paprika, mustard powder, onion powder, garlic powder, salt, and black pepper.
Drain and discard the excess milk from the bread, gently squeezing out extra moisture. Add the soaked bread to the meat mixture and mix thoroughly (hands work best). Shape into 14–16 small meatballs.

Brown the Meatballs
Heat the olive oil and ghee in a large Dutch oven or stockpot over medium heat.
Add the meatballs and cook for 6–8 minutes, turning carefully, until golden on all sides and mostly cooked through.

Sauté the Onion
Add the diced onion to the pot and cook for 3–4 minutes, stirring gently to avoid breaking the meatballs.

Prepare the Thickening Slurry
In a small bowl, whisk the arrowroot (or cornstarch) with a few tablespoons of broth until smooth. Stir in the coconut aminos and Dijon mustard until well combined. Set aside.

Build the Soup Base
Pour the remaining bone broth into the pot, along with the coconut milk, apple cider vinegar, and brown rice. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, stirring occasionally, until the rice is tender and the meatballs are cooked through.

Thicken the Soup
Stir in the prepared slurry and let the soup simmer on low heat for about 5 minutes, allowing it to thicken slightly.

Finish and Serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and optional red pepper flakes. Serve hot and enjoy!