Ingredients
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1 lb ground chicken
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1/2 cup breadcrumbs
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1 teaspoon sage
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1 teaspoon parsley
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1 cup brown rice
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2 tablespoons canola oil
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, sliced
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3 small zucchini, halved lengthwise and sliced
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1 cup frozen peas
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1/2 cup fresh parsley, chopped (or more)
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1/2 cup fresh dill, chopped (or more)
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salt and pepper
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8 cups chicken stock
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6 ounces fresh spinach
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1 egg
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1 tablespoon fresh sage leaf, chopped
Instructions
- Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
- Shape into 20 small balls, set aside.
- In a stockpot heat oil.
- Add onions, celery and carrot, sauté for 5 minutes until softened.
- Add brown rice and stir to cover with oil.
- Add chicken stock, parsley, dill, sage and bring to a boil.
- Add meatballs, and after soup returns to a boil lower to simmer.
- Partially cover, cook for 40 minutes.
- Add zucchini, cook for 10 minutes more, uncovered.
- Add peas and spinach, cook for 5 minutes.
- Taste and add salt and pepper if needed.