Step 1

Add the ground chicken, almond flour, grated parmesan, whisked egg, garlic, salt, pepper, Italian seasoning, and red pepper flakes to a mixing bowl. Use a spoon to stir everything until well combined. Use a tablespoon size cookie scoop to scoop and roll the meatballs and then place them on a sheet pan lined with parchment paper. The meatballs are relatively small so you should have around 22-24 meatballs.

Step 2

Heat a large dutch-oven (this is the same one you will use to cook the soup) over medium-high heat. Once hot, add in a tablespoon of olive oil and then add a few of the prepared chicken meatballs. Cook the meatballs for 1-2 minutes per side until they are golden brown. Remove the meatballs from the dutch oven and set aside. Continue this process in batches until all of the meatballs have been browned.

Step 3

Add a drizzle of olive oil to the dutch oven and then add the onion, carrot, celery, garlic, Italian seasoning and salt. Sauté the veggies for 4-5 minutes until softened. Next, add the bay leaf, lemon juice, cannelini beans, chicken broth, parmesan rind and meatballs to the dutch oven. Bring the soup to a boil and then reduce the heat to a simmer. Cover and let the soup simmer for 15-20 minutes. Remove the parmesan rind and bay leaf. Add in the spinach and stir until wilted.

Step 4

Ladle the soup into bowls and serve with parmesan cheese and fresh chopped parsley.