Green Goddess Bone Broth
Posted: | Categories: Recipes | Tags:soup winter
Green Goddess Bone Broth
Melissa Ben-Ishay
Savory Recipes
This coconut lemon turmeric broth is designed for sipping, which means it is SO delicious and full of flavor—and pairs perfectly with fresh cilantro. It’s the perfect hack for a quick, easy soup without needing to add a ton of aromatics. You can easily add any vegetables you have on hand or leave out the meatballs, but they add such a nourishing, tender element to the soup that can’t be replicated by any other ingredient.
Ingredients
- 2 cups coconut lemon turmeric bone broth
- 1 cup water or broth
- 1 pound ground chicken
- 2 tablespoons chopped cilantro, plus 1 tablespoon
- 2 tablespoons chopped parsley
- 1 garlic clove, grated with a microplane
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 teaspoon lemon juice (about one cheek), plus more for serving
- 1 head bok choy, thinly sliced
- 4 oz. rice noodles
- 2-3 scallions, trimmed and thinly sliced
Directions
- Combine the broth in a small saucepan and place over medium heat.
- In a medium bowl, combine the chicken, 2 tablespoons cilantro, parsley, egg, garlic, garlic powder, salt, pepper, breadcrumbs, and lemon juice. Mix with your hands (I wear a glove) until thoroughly combined.
- Once the broth is simmering, create small balls (about 1 teaspoon) with the chicken mixture and drop it into the pot.
- Let the chicken meatballs cook for 4-5 minutes (by the time I finish balling, they're usually all cooked).
- Add the bok choy to the pot, then the rice noodles.
- Cook for about 4 minutes, until the noodles are cooked, then stir in the scallions and 1 tablespoon cilantro. Serve in bowls and squeeze a little lemon juice over each serving.
