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Babylon CrossFit
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January 20, 2026
Chicken Meatball Soup
Pan-seared chicken meatballs simmered in a savory broth with vegetables and herbs for a nourishing, high-protein soup for four.
Ingredients
Meatballs
1 lb ground chicken (dark meat preferred for juiciness)
1 egg
1/4 cup grated Parmesan cheese
2 Tbsp almond flour (or finely ground pork rinds)
2 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Soup
1 Tbsp butter (for sautéing)
1/2 cup onion, finely diced
1/2 cup celery, sliced
1/2 cup zucchini, diced
6 cups chicken bone broth
1 bay leaf
1/2 tsp dried thyme
Salt and pepper, to taste
Optional Garnish
Fresh parsley or dill
Extra Parmesan
Preparation
In a bowl, mix ground chicken, egg, Parmesan, almond flour, garlic, parsley, oregano, onion powder, salt, and pepper. Form into small meatballs (about 1-inch).
Heat oven to 400°F. Place meatballs on a parchment-lined sheet and bake for 12–15 minutes until lightly browned and just cooked through.
In a large pot, melt butter over medium heat. Sauté onion, celery, and zucchini for 4–5 minutes until softened.
Add chicken bone broth, bay leaf, thyme, salt, and pepper. Bring to a gentle boil.
Add baked meatballs to the pot and let simmer for 10–15 minutes so flavors meld together.
Remove bay leaf, garnish with parsley or dill, and top with extra Parmesan if desired.
Macros (per serving, makes 4)
Protein: 34 g
Fat: 16 g
Carbs: 5 g This soup pairs well with steamed vegetables or a small side salad.
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