A Very Healthy & Healing Chicken Meatball Soup

I know what you’re thinking… not another chicken soup recipe.
Well, I’m here to tell you that why yes, this is another chicken soup recipe… but hear me out. This isn’t your average “I’m sick and sad” soup. This one’s fresh, flavorful, and absolutely stacked with nutrient-rich ingredients to nourish you through any season of life (flu season, postpartum season, "oops-I-forgot-to-eat-a-vegetable-this-week" season; you name it).

Now while I’m no trained chef, I have had the best culinary mentors: my mom, sister, best friends and their moms, my Abuelita, my Tías, my cousins and basically, the entire matriarchal line of flavor gods. And they’ve all taught me the same thing: cook with love, season with confidence, and always make enough for leftovers.

So what makes this soup special?
Well, the proof is in the pudding or should I say, the proof is in the pot of steaming, healing, can’t-stop-sipping broth with juicy chicken meatballs and veggies that’ll make you feel like a new person. (Too much? Just wait ‘til you try it.)

Let’s break it down:
This soup is packed with nutrient-dense goodness, designed to help your body heal, hydrate, and thrive:

• Chicken (ground or breast) – Lean protein to rebuild and refuel, especially great postpartum or during immune recovery

• Carrots – Rich in beta-carotene, great for your skin, eyes, and immune system

• Turnips – Support digestion and packed with fiber

• Celery – Hydrating and full of antioxidants

• Onion & Garlic – Natural antimicrobials that support the immune system

• Ginger – Anti-inflammatory and soothing for digestion

• Baby Kale – Full of iron, calcium, and vitamins A, C, and K

• Lemon – Brightens flavor and boosts vitamin C

• Cilantro (herb) – Detoxifying and full of phytonutrients

• Spices:

  • Turmeric – Powerful anti-inflammatory

  • Cumin – Supports digestion and metabolism

  • Oregano – Antibacterial and antioxidant-rich

  • Bay Leaves – Adds depth and aids digestion

Ready to cook up something that tastes like a hug in a bowl and happens to be incredibly good for you? Let’s get into it.

Ingredients

Protein & Base:

• 1 lb Ground Chicken or Chicken Breast (organic & pasture-raised if possible)

• 6 cups Chicken Broth (homemade or store-bought)

• 1 cup of cooked rice (I used jasmine but you can use whatever you choose)

Vegetables:

• 3–4 Carrots, peeled & chopped

• 1 Turnip, peeled & chopped

• 3–4 Celery stalks, chopped

• 4 Baby Kale leaves, sliced, stems removed

• 3 Garlic cloves, minced

• 1/2 Yellow Onion, diced

• 1/2-inch knob of Ginger, grated

Spices & Seasoning:

• 1/4 tsp Garlic Powder

• 1/2 tsp Ground Cumin

• 1/2 tsp Dried Oregano

• 1/2 tsp Turmeric

• 1/2 tsp Red Chili Flakes

• 1/2 tsp Whole Cumin Seeds

• 1 tsp Lemon Zest

• Salt and Pepper to taste

To cook:

• Ghee (or butter, tallow, olive oil—your call)

Instructions

Step 1:
Prep your veggies: peel, chop, and place in a bowl. Keep kale in a separate bowl; we’ll add it at the end.

Step 2:
If using chicken breast, blend in a food processor until ground. Combine the chicken with garlic powder, ground cumin, salt, pepper, cooked rice and an egg (optional for binding). Mix until fully combined.

Step 3:
Form meatballs by scooping a spoonful of the mixture and rolling it into a ball. Set aside on a tray.

Step 4:
Heat a large pot on medium and melt your ghee. Add the meatballs and brown on all sides. (They don’t need to cook all the way through here—just get them golden.)

Step 5:
Remove meatballs and place them on a clean plate.

Step 6:
Add more ghee if needed. Toss in onions, garlic, carrots, turnip, and celery. Season with salt and pepper. Sauté until the onions are translucent and the veggies are vibrant.

Step 7:
Sprinkle in turmeric, cumin seeds, and chili flakes. Stir and cook for another 2–3 minutes to bloom the spices.

Step 8:
Pour in the chicken broth. Bring to a gentle boil.

Step 9:
Add lemon zest and grated ginger. Nestle meatballs back into the pot. Reduce to a simmer and cook for 20 minutes.

Step 10:
In the last 5–10 minutes, stir in your baby kale.

Step 11:
Turn off the heat. Serve warm with chopped cilantro and a fresh squeeze of lemon juice on top.