--- title: Chicken Noodle Soup & Ground Elk Meatballs Meal Prep | Houston description: Weekly personal chef meal prep in Houston, featuring Chicken Noodle Soup and Ground Elk Meatballs. View the full menu and gallery by Chef Ana. canonical: https://personalchefana.com/portfolio/chicken-noodle-soup-elk-meatballs-meal-prep-houston/ language: en-US --- Weekly Meal Prep · [Houston, TX](/personal-chef/houston/) # An elimination-protocol week: cassava noodles, coconut milk parsnip puree and a citrus salad built around elk and barramundi **Date:** June 25, 2026 **Service:** Weekly Meal Prep **Prep Time:** 5 hours **Dishes:** 9 ![Barramundi fillets rest on orange wheels between elk meatballs, shrimp and a spinach grapefruit salad.](https://cdn.personalchefana.com/portfolio/jun25-chicken/barramundi-elk-meatballs-citrus-salad.jpg) ![Basil leaves and parsley cover ground elk meatballs glazed dark in honey garlic sauce.](https://cdn.personalchefana.com/portfolio/jun25-chicken/ground-elk-meatballs-honey-garlic.jpg) ![Parsnip puree flecked with parsley sits between cassava penne, maple brussels sprouts and bacon wrapped asparagus.](https://cdn.personalchefana.com/portfolio/jun25-chicken/parsnip-puree-cassava-penne-brussels.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · June 25, 2026 Proteins Chicken noodle soup with cassava pasta on the side 90/10 Ground elk meatballs in honey garlic sauce Orange lemon Barramundi fish filets Lemon garlic parsley sautéed shrimp Salads Spinach, fennel, orange & grapefruit salad with apple cider vinaigrette Starchy Sides Garlic sweet potato fries sticks Vegetables aip-friendly bacon wrapped asparagus Parsnip puree made with Coconut milk Maple glazed Brussel sprouts Created by Chef Ana ## Photo Gallery ![Barramundi fillets rest on orange wheels between elk meatballs, shrimp and a spinach grapefruit salad.](https://cdn.personalchefana.com/portfolio/jun25-chicken/barramundi-elk-meatballs-citrus-salad.jpg) Barramundi fillets rest on orange wheels between elk meatballs, shrimp and a spinach grapefruit salad. ![Basil leaves and parsley cover ground elk meatballs glazed dark in honey garlic sauce.](https://cdn.personalchefana.com/portfolio/jun25-chicken/ground-elk-meatballs-honey-garlic.jpg) Elk this lean is rolled loose rather than packed, which is why the surfaces stay craggy instead of smooth. ![Parsnip puree flecked with parsley sits between cassava penne, maple brussels sprouts and bacon wrapped asparagus.](https://cdn.personalchefana.com/portfolio/jun25-chicken/parsnip-puree-cassava-penne-brussels.jpg) Parsnip puree flecked with parsley sits between cassava penne, maple brussels sprouts and bacon wrapped asparagus. ![Peeled shrimp tossed in lemon garlic parsley crowd one tub, barramundi and brussels sprouts either side.](https://cdn.personalchefana.com/portfolio/jun25-chicken/lemon-garlic-parsley-sauteed-shrimp.jpg) Peeled shrimp tossed in lemon garlic parsley crowd one tub, barramundi and brussels sprouts either side. ![Chicken noodle soup waits in its pan beside sweet potato fries, citrus salad and cider vinaigrette.](https://cdn.personalchefana.com/portfolio/jun25-chicken/chicken-noodle-soup-sweet-potato-fries.jpg) The vinaigrette goes out in the small tub at the top left so the spinach never sits wet. Chef Ana's Perspective ## Chef's Notes This menu is built around an elimination protocol, and every substitution in it is deliberate. The soup noodles are cassava rather than wheat, so the bowl stays gluten free, and they travel dry on the side because cassava pasta turns to paste if it sits in hot broth. The parsnip puree is made with coconut milk instead of cream, which keeps it dairy free without going thin. None of it is a smaller version of somebody else’s dinner, and that is the point. **Read the full notes** Ground elk at 90/10 behaves nothing like beef. There is almost no fat to protect it, so the meatballs are mixed cold, rolled loose, seared hard for colour only, then finished in the honey garlic sauce away from direct heat. Cooked through in the pan they turn dry and grainy. The barramundi gets the same short treatment, laid over orange and lemon wheels so the fruit steams it from below instead of the oven drying it from above. Grapefruit and oranges are the reason that salad exists this week, and citrus is near the end of its season in Houston now. Both are sharp enough that against raw fennel and spinach the apple cider vinaigrette can stay light. It still rides in its own container, because citrus segments weep and spinach wilts within hours of being dressed. Had the fruit come in dull I would have turned the fennel into a slaw instead. Reheating, shortest first. The shrimp need nothing at all and are best cold over the spinach salad, since heating them twice makes them squeak. Barramundi wants 7 minutes at 300°F covered, the elk meatballs 10 minutes at 325°F in their own sauce, and the sweet potato fries 12 minutes at 425°F uncovered so they firm up again. Bring the chicken noodle soup to a bare simmer on the stove and add the cassava pasta at the table, not before. Chef Ana Related sessions ## More Meatball Menus - June 22, 2026 **[Beef Chakhohbili & Everything Bagel Salmon Meal Prep](/portfolio/beef-chakhohbili-everything-bagel-salmon-meal-prep-houston/)** 10 menu items - June 22, 2026 **[Turkey Piccata Meatballs & Beef Chakhohbili Stew Meal Prep](/portfolio/beef-chakhohbili-turkey-piccata-meatballs-meal-prep-spring/)** 10 menu items - June 30, 2026 **[Bagel-Crusted Salmon & Feta Chicken Meatballs Meal Prep](/portfolio/feta-zucchini-meatballs-everything-bagel-salmon-meal-prep-houston/)** 8 menu items - July 2, 2026 **[Beef Stroganoff Meatballs & Chicken Pomodoro Meal Prep](/portfolio/chicken-pomodoro-beef-stroganoff-meatballs-meal-prep-spring/)** 8 menu items ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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