Pages

Monday, January 30, 2012

Chicken Meatball and Kale Soup

One of the things that I make the same way is meatballs. Whether it is beef, pork or chicken, they all have the same ingredients; Parmesan cheese, egg, breadcrumbs, spinach and garlic. I have found these are the tastiest and yummiest meatballs. I wanted to make a soup again, and I have a new found addiction to kale so I kinda made this up as I went along. I used our homemade chicken/veggie stock to make up the broth, but you can of course use boxed if that is all you have available. Either way, what you will end up with is a fantastically yummy soup!


Chicken meatballs

2 lbs ground chicken
½ cup bread crumbs
1 egg
½ cup parmesan cheese
½ cup cooked spinach, drained completely
2 tbsp minced garlic

2 heads flowering Kale, washed and chopped
1 pkg crimini mushrooms, chopped
2 carrots, chopped
2 cloves garlic
8 cups chicken stock, homemade or carton
1 tbsp thyme
1 tbsp sea salt (you may want to add more if you like a lot of salt)

Prep the vegetables and put them in a crock-pot. For the meatballs in a large mixing bowl, add the ground chicken, bread crumbs, egg, cheese, spinach and garlic. Mix thoroughly. Roll out about 1 to 1 ½ inch meatballs and place in the crock-pot. Pour the chicken stock over the veggies and meatballs. Add the thyme and sea salt. Set to high for 7 hrs.