Spring Minestrone with Chicken Meatballs


This is one of my favourite 'go to' recipes when I'm craving a healthy warming, hearty meal, that is chalked full of veg.  Despite it's heartiness, this is actually quite a light meal, with a delicate broth, and added freshness from the tomato & basil.  The meatballs make all the difference in this deeply satisfying bowl of deliciousness.

What it doesn't have:

  • Gluten

  • Lactose

  • MSG

  • Artificial Colours or Flavours

  • Additives or Preservatives 

 What it does have:

  • Easily digestible & absorbable nutrients from bone broth (calcium, magnesium, phosphorus, glutamine)

  • Immune strengthening properties from both broth & garlic

  • Antioxidants through an abundance of beautiful, colourful veg

  • Micronutrients through herbs


Get ready to want to eat this entire pot in one sitting... without sharing...




  • 1 lb ground organic chicken or turkey… go ahead and use beef if you have it!

  • 1/2 cup gluten-free breadcrumbs (you can skip this altogether if you're on a ketogenic or paleo diet)

  • 6 tablespoons finely grated, lactose-free Parmesan, divided

  • 4 garlic cloves, divided- 2 minced, 2 thinly sliced

  • 2 tablespoons chopped fresh chives

  • 1 large egg, whisked

  • Sea salt, freshly ground pepper

  • 2 tablespoons grapeseed oil

  • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds

  • 6 cups High-Vibe chicken broth

  • 1 cup 1/2-inch rounds carrots

  • 1 cup 1/2-inch sliced celery

  • 1 small zucchini, cut into ½-inch moons

  • 2 cups (packed) baby spinach

  • Large fresh tomato, chopped

  • Chopped fresh basil


  • Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs

  • Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside. (Alternatively, you can place meatballs on parchment lined cookie sheet, and bake at 375 until lightly browned, about 10-15 mins.)

  • Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute, being careful not to burn. Add broth, carrots, celery & zucchini.  Bring to a boil; reduce to simmer about 8-10 minutes. Add meatballs back to the pot & simmer 3-5 more minutes until, carrots are tender, and meatballs are cooked through. Add spinach, tomato, basil, and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season to taste with salt and pepper.