Recipe & Photo Credit: Alison Marris of Food by Mars

Meatball Ingredients:

1 lb. ground free-range chicken

1 handful fresh basil, chopped

pinch sea salt

1/4 tsp dried basil

1/4 tsp dried sage

2 garlic cloves, minced

1.5 Tbsp duck fat or tallow


Soup Ingredients:

1 small yellow onion, diced

3 carrots, diced

3 celery sticks, diced

2 16 oz. pouches of Bare Bones Broth

2 cups cauliflower rice

4 oz. fresh baby spinach

a handful of fresh basil sliced into ribbons

pinch sea salt



1. Add first 6 meatball ingredients to a large mixing bowl and roll meat into about 12 meatballs.

2. Heat cooking fat in a large soup pot. Once the fat has melted, place meatballs on the bottom of the pot and cook for approximately 4 minutes (until brown). Flip and cook another 4 minutes.

3. Cover and cook meatballs for 2-3 minutes. Remove meatballs and set aside.

4. Add the onions, carrots, and celery to the pot. Add more fat if needed. Stir and scrape up any brown bits from the cooked chicken and let the veggies get tender for 3-4 minutes.

5. Prepare cauliflower rice.

6. Once veggies are tender, add in bone broth and bring to a boil. Add a pinch of sea salt.

7. Once boiling, add “rice” and stir for 2 minutes. Add chicken meatballs and fresh spinach.

8. Once the spinach has wilted, stir to incorporate all ingredients.

9. Ladle soup into bowls, top off with basil ribbons and any other fresh herbs of your choice.