6 servings (5 meatballs + 1 cup)
Ingredients:
1 medium leek, white/light green parts, sliced
6 cups fat free chicken broth
1/2 cup uncooked pearl barley
1 egg
1/4 cup bread crumbs
1 medium scallion, finely chopped
2 tbsp fresh dill finely chopped
1 tbsp lemon zest
1 lb ground chicken breast
3 cups fresh spinach, torn
1 cup frozen peas
Directions:
Preheat oven to 350F. Line a baking sheet with foil. Set aside.
Spray a large soup pot and heat up on medium. Add leek and cook, stirring occasionally, until tender, about 3 minutes. Add broth and bring to a boil. Stir in barley, reduce heat and simmer for 30 minutes.
Meanwhile, in a large bowl, beat egg and add bread crumbs. Stir in scallions, dill, lemon zest, salt and pepper to taste. Add chicken and mix to combine.
With damp hands, form chicken mixture into 1" balls (~30) and transfer to the prepared baking sheet. Bake for 20 minutes.
Add peas and meatballs to the simmering soup and cook until heated through. Add spinach and cook until wilted.
Suggested Serving : Serve with additional dill and a squeeze of lemon.
Comments