Ingredients:
1 lb ground chicken
1 eggs
1/2 cup breadcrumbs
1 teaspoon sage
1 teaspoon parsley
1 cup brown rice
2 tablespoons canola oil
1 onions, chopped
2 stalks celery, chopped
2 carrots, sliced
3 small zucchini, halved lengthwise and sliced
1 cup frozen peas
1/2 cup fresh parsley, chopped ( or more)
1/2 cup fresh dill, chopped ( or more)
1 tablespoon fresh sage leaves, chopped
salt and pepper
8 cups chicken stock
6 ounces fresh spinach
Directions:
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, saute 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.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.