Tender chicken meatballs get baked until golden, then simmered in a deeply savory broth with sweet carrots, celery, and a hit of garlic and thyme. Baby spinach wilts right into the pot at the end, adding color and a fresh, slightly earthy bite that balances the richness of the meatballs. Rolling and baking the meatballs on a sheet pan first (rather than dropping them raw into the broth) keeps them tender and evenly cooked, with a nicely browned exterior. Scallion greens and a good dose of oregano keep the flavor bright and herby, so every spoonful feels comforting without being heavy. It's the kind of soup you'll want on repeat all winter, and it's a great fit for a Paleo table, ladled up hot with a little extra fresh herb on top.
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Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, scallion greens, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork. Using a small cookie scoop or teaspoon, roll the mixture into balls about 3/4 inch in diameter (you should get roughly 40–45 meatballs) and arrange them in a single layer on the prepared baking sheet.
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