Green Goddess Bone Broth
Posted: | Categories: Recipes | Tags:soup winter
Green Goddess Bone Broth
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
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.
What You'll Need
What You’ll Need
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