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Vegetable/Chicken Ball Soup with Spinach

Picture
Picture
Preparation Time: 15 min Cook Time: 50 min

Ingredients:
3 carrots (2 carrots for stock and 1 carrot for balls)
3 stalks celery (2 celery for stock and 1 celery for balls)
1 large onion (1/2 onion for stock and 1/2 onion for balls)
1 pound ground chicken
5 cups spinach, chopped
7 cup water
¼ nutmeg powder
1 tbsp. dried celery
1/ 2 tsp. black pepper
Sea Salt to taste
 
Cut onion in half and put one-half aside. Coarsely chop 2 carrots and 2 celery. Put one half onion, chopped carrots and celery in a pot, pour water
and bring to a boil, then reduce the heat to just below simmering point and leave for 30 minutes. Pour through a strainer. The vegetable stock is ready.

Meanwhile, coarsely chop ½ onions, 1 carrot and 1 celery; put them in a food processor and puree. Transfer vegetable puree in a large bowl. Add ground
chicken, nutmeg, black pepper, dried celery, salt, and knead until well mixed. Form a 1 inch sized vegetable/chicken balls. Pour vegetable stock to a pot and bring to a boil. Reduce the heat to a medium; add balls to a stock and cook for 15 minutes. Then add chopped spinach and simmer for a final 2 minutes.
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog