Dill Pickle Soup w/ Sprouted Almonds

In honor of Dill Pickle Sprouted Almonds being restocked we took Katie's Dill Pickle Soup & topped it w/ some Daily Crunch! This recipe is gluten free & you can find the details below:

Ingredients:

Pickle Soup

• 1 cup of dill pickles chopped + ½ jar of pickle juice

• 3 large carrots, chopped

• 3 celery stalks, chopped

• 1 small leek, finely sliced

• 1/2 small white onion, chopped

• 4-5 medium gold potatoes, cubed

• 4 garlic cloves, minced

• 2 tbsp butter + olive oil

• 64 oz chicken broth

• 2 bay leaves

• handful of dill

Chicken Meatballs

• 1 lb ground chicken

• 3/4 cup gluten free breadcrumbs

• 1 shallot, finely grated

• 2 tbsp butter

• 1/3 cup milk (almond milk)

• 1 egg

• 1/2 white onion, finely grated

• 1/4 cup parsley, finely chopped

• Chopped dill

• salt ‘n pepper

Directions:

1. Start by making the meatballs. After mixing all the ingredients stored in the fridge, this will give it time to set before shaping them into balls.
2. Chop all your ingredients for the soup. After this saute your carrots, onions, leeks, and celery with butter and olive oil for 5-10 min.
3. Then add your garlic and potatoes for 1-2 min.
4. Add your broth, dill, and pickles + pickle juice and allow time to simmer.
5. While your soup is simmering, form your meatballs into balls. Then pan sear with olive oil and garlic till gold brown on the outside. Continuously flip the meatballs to ensure they don't burn. They do not need to be fully cooked before adding to the soup as they will cook more in the broth.
6. Once your meatballs are seared add them to your soup and cook for 20-30 more min at least before serving.
7. Top with Daily Crunch Dill Pickle to serve!