Saturday, October 17, 2009

Chicken Meatball Soup and Biscuits

I woke up feeling pretty crummy a couple days ago. Not death-warmed-over flu terrible, just icky. But I knew what would make me feel better: chicken meatball soup. Homemade chicken soup really does contain some magic that nourishes your whole body. As always, it made me feel a whole lot better -- until the soup ran out. So I made another batch for lunch today. Little Man got very excited over this soup, and he *loved* his first biscuit.

Chicken Meatball Soup:
  • 8 cups chicken broth
  • 1 pound ground chicken (or turkey)
  • 4 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1/2 onion, chopped
  • 1 baby zucchini, sliced
  • 1 large yukon gold potato, cut into small cubes
  • 1 1/2 tsp tarragon
  • 2 tsp parsley
  • 1/2 tsp sage or poultry seasoning
  • salt and pepper
  • 100 grams (about 1/4 pound) white rice spaghetti
  1. Heat the broth to a slow boil, then add the carrots, parsnip, onion, zucchini, and potato.
  2. Pull small chunks off the block of chicken. I use one hand (keeping the other one clean in case my toddler gets into something!) and shape the bits into roughly round shapes about the size of a large grape. As I form each one I drop it into the soup. Don't worry too much about shaping the meatballs; odd shapes work just fine.
  3. Add tarragon, parsley and sage. Add salt and pepper to taste. Boil for 20 minutes (or more).
  4. Break the pasta into 1-2 inch pieces and drop into the soup. Boil for another 20 minutes, then turn to simmer until you are ready to serve.
I used to always make my great-grandmother's baking powder biscuits to accompany soup. I made a few modifications to my scone recipe and -- voila! Savory biscuits. Not the same texture as baking powder biscuits (I prefer this biscuit texture as it is much smoother and flakier) but a similar taste.

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 3/4 tsp xanthan gum
  • 1 Tbsp baking powder
  • 3/4 tsp sea salt
  • 1/2 cup solid coconut oil (chill in the fridge to make solid)
  • 3/4 cup coconut milk
  1. Preheat oven to 425 degrees.
  2. Whisk together the flours, xanthan gum, baking powder and sea salt.
  3. Use a pastry cutter to mix the coconut oil into the dry mix until you get pea-sized crumbs.
  4. Use a wooden spoon to combine the coconut milk with the crumbs. Stir/fold until just combined.
  5. Divide mixture into 9 biscuits. Shape gently with your hands and place on baking sheet.
  6. Bake for 20 minutes, or until lightly browned around the bottom edges.


  1. Thanks so much for sharing your biscuit recipe! It's been a long time since I've had a biscuit as light and flaky as this one and the recipe was easy to make.

  2. I'm glad you enjoyed your biscuits! Thanks for letting me know that they worked out for you. I added some rosemary to my latest batch and it made for a yummy twist.