Chicken Soup with Mini Meat Balls
By Liz Daniels
This was adapted considerably from Family Fun Magazine
1 pound ground turkey or ground sirloin
1 egg, beaten
1/2 cup plain dry gluten free bread crumbs
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Freshly ground black pepper
8 cups chicken broth
2 large carrots, chopped
1 (10-ounce) package fresh spinach, washed, trimmed, and torn into bite-size pieces OR Escarole
1 cup or more of cooked rice
Can of small white beans, rinsed and drained
1. In a large bowl, mix the ground meat, egg, bread crumbs, cheese, garlic, salt, and pepper to taste. Shape the mixture into 1-inch balls. Bake for 10 minutes at 350 degree oven. Remove from oven and drain on paper towel.
2. In a large pot, combine the broth and carrots and bring them to a simmer until carrots are cooked.
3. Add the spinach to the broth mixture and simmer it until it’s wilted, about 1 minute.
4. Add the meatballs, cooked rice, and beans and heat through.
Serve with grated Parmesan Cheese