Serves 4

For the chicken meatballs:
380g chicken mince (or 2 chicken breasts, minced)
2 tbsp oat flour
2-3 garlic cloves, minced
Small handful (5g) of tarragon leaves, finely chopped
Zest of 1 lemon
1 tsp salt 
Pepper to taste
1 pasture raised organic egg

For the broth:
1,5L of chicken bone broth
Juice of ½ lemon
Small pinch of chopped tarragon leaves (about 10 leaves)
Salt and pepper to taste
800g butter beans, drained and rinsed (2 x 400g cans)
70g leafy greens (spinach, cavolo nero, or chard)
A big handful of fresh dill, chopped

1) If using whole chicken breasts, pulse them in a food processor until minced. In a medium bowl, combine the chicken mince, oat flour, minced garlic, chopped tarragon, lemon zest, salt, pepper, and egg. Mix until fully combined.

2) Heat a large pot over medium heat and add the chicken bone broth. Bring it to a gentle simmer. While the broth is heating, rub a little olive oil onto your palms, to prevent sticking and shape the mixture into small meatballs. Set them aside on a plate.

3) Once the broth is simmering, add the butter beans and cook for 4 minutes. Gently drop the meatballs into the broth and let them simmer for 10 minutes, ensuring they are cooked through.

4) Stir in the lemon juice, a small pinch of tarragon, and season with salt and pepper to taste. Let it simmer for another 3 minutes. Turn off the heat and add the leafy greens, stirring until they wilt.

5) Ladle the soup into bowls and finish with a generous sprinkle of fresh dill.