HEALTHY ITALIAN WEDDING SOUP
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Serve 6-8
Preparation Time: 30 min Cook Time: 25-30 Ingredients 2 carrots, chopped 2 celery sticks, chopped 1 medium zucchini, chopped 5 cups spinach 8 cups chicken stock 3 tbsp. parsley, chopped ½ tsp. black pepper ½ tsp. dried oregano 1 tsp. lemon zest 1 tbsp. olive oil Sea Salt Chicken Balls 1 ½ lb. ground chicken 2 tbsp. (4-5 pieces) sun-dried tomatoes, chopped 2 tbsp. parsley, minced 1 garlic clove, minced 3 tbsp. Parmesan cheese, grated 1 tsp. lemon zest 1 tbsp. milk (optional) ½ tsp. black pepper Sea salt |
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In a large bowl, combine ground chicken with all ingredients and knead until well mixed. Form a quarter sized meatballs and set aside.
Warm olive oil in a soup pan over medium heat and saute carrots and celery for 5 min. Add stock and bring to a boil over high heat. Drop chicken balls and add zucchini into the stock. Reduce heat to a medium and simmer for 10 min. Add spinach, oregano, salt, pepper, and continue cooking for the final 2 min.
Add parsley and lemon zest and turn off the heat.
Sincerely......Nellie
Warm olive oil in a soup pan over medium heat and saute carrots and celery for 5 min. Add stock and bring to a boil over high heat. Drop chicken balls and add zucchini into the stock. Reduce heat to a medium and simmer for 10 min. Add spinach, oregano, salt, pepper, and continue cooking for the final 2 min.
Add parsley and lemon zest and turn off the heat.
Sincerely......Nellie
