Ingredients
- 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 teaspoons smoked paprika
- 2 teaspoons dry mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Sea salt and freshly ground black pepper, to taste
- 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
- 1/4 cup coconut aminos, 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
- 2 tablespoons minced fresh parsley, for garnish
- Red pepper flakes, optional
Instructions
- Soak toasted bread in milk for 10 minutes. Drain and gently squeeze out excess liquid.
- In a large bowl, mix ground chicken, egg, paprika, mustard powder, onion powder, garlic powder, salt, pepper, and soaked bread. Form into 14–16 small meatballs.
- Heat oil and ghee in a large Dutch oven over medium heat. Add meatballs and cook for 6–8 minutes until golden and mostly cooked through.
- Add diced onion to the pot and sauté for another 3–4 minutes, stirring gently.
- In a small bowl, whisk arrowroot powder with a few tablespoons of broth until smooth. Stir in coconut aminos and Dijon mustard. Set aside.
- Add remaining broth, coconut milk, vinegar, and brown rice to the pot. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes until rice is tender, stirring occasionally.
- Stir in the arrowroot mixture and simmer on low for 5 minutes until slightly thickened.
- Season with salt and pepper to taste. Garnish with fresh parsley and red pepper flakes if desired.
Notes
- Use ground turkey for a leaner version.
- Substitute rice with cooked quinoa for a twist.
- This soup stores well—refrigerate up to 4 days or freeze in portions.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
