Ginger-Scallion Meatball And Bok Choy Soup | GF/DF/SF | Umami

Ingredients

• FOR THE MEATBALLS
• 2 pounds ground chicken thighs (turkey or pork works, too)
• ½ cup almond flour
• 3 large green onions (white and green parts), chopped (¾ cup)
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 1 (½-inch) piece fresh ginger, finely grated
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon toasted sesame oil
• ½ teaspoon crushed red pepper flakes (optional)
• FOR THE SOUP
• 2 tablespoons avocado oil
• ¾ cup diced carrot (1 large)
• ½ cup diced yellow onion (¼ medium)
• Kosher salt and freshly ground black pepper
• 1½ cups sliced shiitake mushrooms
• 8 cups low-sodium chicken broth
• 2 tablespoons coconut aminos
• 1 teaspoon fish sauce (I use Red Boat)
• 3 heads baby bok choy, rinsed, ends trimmed, and cut into thirds
• 2 tablespoons fresh lime juice (1 lime)