Chicken meatball soup
Chicken thigh makes the meatballs juicier and provides solid protein, while the broth with broccoli and vegetables keeps the soup filling without a starchy side. Broccoli and carrot add fiber, potassium, and a softer vegetable sweetness. The result is a light but satisfying soup that fits well into an everyday keto lunch.
Preparing the meatballs
Finely chop or grind chicken thigh, skinless and boneless (450 g), then mix it with onion (35 g), garlic (10 g), tomato paste (15 g), parsley (10 g), ghee (12 g), table salt (2 g), and black pepper (1 g). Form small meatballs of similar size.
Preparing the soup
For the soup, cut bell pepper (120 g), carrot (120 g), onion (35 g), and broccoli (100 g) into small pieces. Heat ghee (25 g) in a pot, soften the onion, carrot, and bell pepper briefly, then pour in chicken broth (1500 g) and add thyme (2 g), table salt (2 g), and black pepper (1 g).
Bring the soup to a gentle boil, lower the meatballs into it, and cook for about 15 minutes. Add broccoli (100 g) for the last 2-3 minutes, then finish with parsley (5 g) before serving.
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