NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Chicken

1 Large Egg

1 cup Fresh Spinach

1 cup Shredded Kale

1 medium Carrot, diced

1/4 medium Onion, finely chopped

1 clove Garlic, minced

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 cup Crushed Tomatoes

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, combine ground chicken, egg, half of the minced garlic, and a pinch of salt and pepper. Mix until just combined to form the meatball mixture.

• 2

  Shape the mixture into small meatballs, about 1 inch in diameter.

• 3

  Heat olive oil in a large saucepan over medium heat. Add the remaining garlic and chopped onion, sautéing until the onion is soft and translucent.

• 4

  Add the chicken meatballs to the pan and lightly brown them on all sides, taking care not to cook them through completely.

• 5

  Stir in the diced carrot, shredded kale, and spinach, allowing them to slightly wilt.

• 6

  Pour in the low-sodium chicken broth and crushed tomatoes. Sprinkle in the dried oregano and season with additional salt and pepper.

• 7

  Bring the soup to a gentle simmer. Cover and let it cook for about 15-20 minutes, or until the meatballs are fully cooked and the vegetables are tender.

• 8

  Adjust seasoning if necessary before serving. Enjoy a warm, hearty bowl of soup perfect for breakfast, lunch, or dinner.