Meatballs

1. Preheat your oven to 400 degrees.
2. Combine the ground chicken, half the garlic and shallots, dried dill, gluten free panko breadcrumbs, egg, half the salt and pepper, and 1 tablespoon olive oil in a mixing bowl. Use a spatula or your hands to combine.
3. Roll the meatball mixture into 1-2 tablespoon balls. You can use a cookie scoop if that helps keep them more uniformed or just eye ball them. Repeat until all the meatball mixture is made into balls. Place them on a baking sheet tray.
4. Bake/Roast the meatballs for 10 minutes on the top rack of your oven. If they aren’t browned at the end of the time, turn the broiler on for 1 minute (watch them, so they don’t burn). Remove from the oven and set aside.

Soup Base

1. While the meatballs cook, you can start on the soup base. In a large stockpot over medium heat, saute 1 tablespoon olive oil, garlic, shallots, salt, pepper and carrots together for 2-3 minutes.
2. Stir in the chicken bone broth/stock and bring up to a simmer. Turn the heat to low and cook until covered for 6 minutes. Turn the heat off and stir in the coconut milk, fresh dill, baby kale or spinach and lemon juice. Taste test – you may need to add more salt depending on you taste.
3. Either add the meatballs to the soup base or add them directly to the bowls you are serving it in and pour the broth over them. Garnish with more fresh dill, if desired.