C H I C K E N M E A T B A L L S O U P R E C I P E
☂ 2 (13.3 oz.) packages of ground chicken, 95% lean
☂ 3 cups broccoli stems, chopped
☂ 2 cups carrots, chopped
☂ 1 medium red onion, chopped
☂ 6 garlic cloves, minced
☂ 12 cups of chicken broth (I use Better than Bouillon Organic Chicken Bouillon to make my chicken broth)
☂ 1 cup long-grain white rice, rinsed
☂ 1 cup basil
☂ 1 Tbsp. olive oil
☂ 1 cup basil, finely chopped
☂ ½ tsp. salt
☂ black pepper to taste
☂ Place a soup pot on medium-high heat, add the olive oil, broccoli stems, carrots, red onion, and black pepper. Saute until the onions begin to turn translucent.
☂ Turn the heat down to medium low and add the garlic. Saute for 1-2 minutes.
☂ Add the chicken broth and turn the heat to high. Let the soup boil until the vegetables have become tender.
☂ While the soup is cooking combine ground chicken, salt, and basil. Form into 13-14 meatballs.
☂Once the vegetables in the soup have become tender (don't worry if it looks like the broth has boiled down a couple of inches in the pot, it's just becoming more flavorful), turn the heat down to medium-high heat and add in the meatballs and rice. Cook for 10-15 minutes, or until the rice is done and the meatballs have cooked through.
☂ Taste and adjust seasonings and if it is too salty add in a little water.
☂ TIP [If you have leftover soup, the next day it will not have much broth because the rice will continue to absorb the liquid, so just add in a little chicken broth and water to bring the soup back to life.]
☂ WALAH! Enjoy and start feeling nourished♥