Soups on with this everything chicken meatball soup. It’s literally a blizzard today even though it is the middle of March. So wants to do …well I’m thinking soup. 

Start with an organic antibiotic free whole chicken. Put in stock pot with whole carrots, celery, a halved turnip and one parsnip, one whole clove of garlic, a bunch of parsley, half a lemon, baby potatoes, pepper corns and generously season with sea salt.  

Simmer at least three hours.  Scoop out pot into a colander with a dish underneath to catch the broth. Let cool so you can handle. 

Chop up veggies but mash a few to a slush and add to broth. This creates a good color and some denseness.  Shred chicken and return to pot.  


Tiny soup Meatballs: 1 lb of mixed chop meat, parsley, grated pecorino Romano, salt pepper, GF breadcrumbs. Mix and roll into tiny balls. Roast with olive oil about 20 minutes.  

Add meat balls to soup along with shredded spinach. Check seasoning. Heat thoroughly and enjoy.

Live, eat, share, gluten-free and fodmapish.