Quinoa Chicken Meatball Soup

Serves 6

Prep time: 15 min Cook Time: 30 min

Chicken meatballs:

1 lb. ground chicken
1 sweet potato, grated
1 egg ( optional)
2 garlic cloves, minced
3 tablespoons finely chopped flat-leaf parsley
½ tsp. salt, or to taste
½ tsp. black pepper

Soup:

2 medium carrots, sliced
½ medium onion, chopped
1 garlic clove, chopped
2 celery stalk, chopped
½ cup quinoa, washed and drained
1 tsp. red sweet pepper
Salt to taste
2 tbsp. olive oil
8 cups water, vegetable or chicken stock 

In a large bowl combine ground chicken breast, parsley, garlic, egg (optional) and sweet potato. Season with salt, pepper, and mix well with hands or a rubber spatula until thoroughly combined. Scooping out by the teaspoonful, form mixture into small meatballs. Set aside.

In a large heavy pot, heat olive oil over medium high heat. In a medium pot, warm olive oil over medium heat. Add onion, garlic, carrot, celery, and cook, stirring, for about 7 minutes. Add quinoa, salt, red pepper and cook, stirring, for about 1 minute. Add water or stock and bring to a boil. Carefully add chicken meatballs and simmer soup for about 15-20 minutes, until quinoa fully cooked.  

Serve with fresh parsley. 

Sincerely.....Nellie