6 servings (1 cup + 4 meatballs)
Ingredients:
1 pound ground chicken breast
1 tbsp red wine vinegar
2 tsp dried parsley
1 tsp table salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fennel seed, crushed
1/2 tsp red pepper flakes
1 egg
6 cups fat free chicken broth
1/2 cup uncooked carrots, diced
1/2 cup uncooked celery, diced
1/2 cup uncooked onion, diced
1 tbsp minced garlic
1/2 cup acini di pepe pasta, cooked
2 cups fresh spinach, chopped
Directions:
Preheat oven to 350F. Prepare a baking sheet by lining it with foil. Lightly spray and set aside.
Make the meatballs: add the ground chicken, vinegar, spices and the egg. Mix well.
Shape meat mixture into small meatballs around 1 tsp (~24) placing them on the prepared baking sheet.
Bake for 15 minutes, flipping at 10 minutes. Set aside.
While the meatballs are baking, spray a large soup pot and add the carrots, celery and onion. Heat on medium high until veggies are starting to soften, about 5 minutes.
Add 1 tbsp minced garlic, continue cooking for another minute.
Pour in the chicken broth and bring mixture to a boil. Turn to simmer and add in cooked meatballs, simmering for about 10 minutes.
Add in the cooked pasta and spinach. Cook until spinach wilts and everything is heated through, another couple of minutes.
Suggested Serving: Serve with shredded parmesan cheese.
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