Beyond the Bite Purple Potato Leek Soup With Meatballs

(Serves 6-8)

Ingredients

  • 2 lb purple sweet potatoes (4-5 cups chopped) 
  • 3 large leeks (4 cups chopped) 
  • 5 cups bone broth 
  • 2 tbsp fresh thyme
  • 1 tbsp sea salt (divided) 
  • 1 1/2 lb ground organic chicken 
  • 1/2 cup chopped fresh parsley
  • 1/3 cup arrowroot flour 
  • 2 tbsp fresh chopped tarragon 
  • 2 tsp ground onion powder
  • 1 small lemon - juiced 
  • 1 bay leaf
  • 2 tbsp lard
  • Fresh chives for garnish

Process

  • Chop leeks into 1/2 inch rounds, rinse with water, and place in a salad spinner, spinning until dry. 
  • In a large pot, heat lard on medium-low until hot.
  • Add chopped leeks to the pot, turn the heat to low, and allow them to sautee until soft and fragrant (10 minutes), then add peeled and chopped sweet potatoes, allowing the mixture to cook for another 5 minutes. 
  • Sprinkling the vegetables with 1 tsp of sea salt, the bay leaf, and chopped thyme, then pour in the bone broth, turn the heat to medium-high,  and allow the mixture to come to a boil.
  • Once at a boil, turn the heat to medium-low, cover the pot, and allow to simmer for another 15-20 minutes until the potatoes have become fork tender.  
  • While the potatoes are cooking, combine ground chicken 2 tsp onion powder, juice of 1 lemon, chopped parsley and tarragon, remaining 2 tsp sea salt, and arrowroot powder in a medium sized bowl, forming into 40-45 small meatballs.  
  • Once the sweet potatoes are fork tender, transfer 6 cups of the soup into a blender, blending until smooth (this may have to be done in two steps).
  • Transfer blended soup back into the large sauce pan, stirring to combine with the remaining soup mixture.
  • Lightly drop the prepared meatballs onto the top of the soup, then turn the heat back up to medium-high, allowing it to come to a strong simmer.
  • Cover the pot and allow the meatballs to cook for another 15-20 minutes. 
  • Once the meatballs have cooked, allow to cool slightly, then ladle soup into desired serving bowls, sprinkle with chopped chives, and enjoy.  

Recipe Notes

To make Low-FODMAP, replace onion powder with more chopped chives in the meatballs, and use leek greens in soup base.

If you want a completely smooth soup, simply blend all of the mixture in step 6.

The arrowroot flour is not mandatory, however, it does make the meatballs more light and fluffy.