6 servings (3 meatballs + 1 cup soup)
Ingredients:
1 pound uncooked ground chicken breast
4 tbsp dried bread crumbs
1 egg
1 tsp onion powder
1 tsp garlic powder
1/2 cup onion, chopped
1 tbsp minced garlic
1 tbsp minced ginger
4 cups fat free chicken broth
9 tbsp powdered peanut butter
1, 15 oz can crushed tomatoes
2 tbsp tomato paste
2 medium carrots, sliced
2 cups uncooked kabocha squash, gutted, cubed
1, 15 oz can black beans, drained and rinsed
1 tsp table salt
1 tsp ground chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red pepper flakes
2 cups chopped spinach
Directions:
First make the meatballs:
Preheat oven to 350F. In a large bowl, combine the ground chicken breast (or turkey breast), bread crumbs, egg, garlic powder and onion powder. Mix thoroughly. Shape into 18, heaping 1 tbsp size meatballs and place on a sprayed, parchment or silicon lined baking sheet. Bake 25-30 minutes or until cooked through, turning meatballs at the 15 minute mark. Set aside.
Then make the soup:
To a large sprayed soup pot, on medium high heat, add your onion. Saute until translucent, about 5 minutes. Add your minced garlic and ginger and cook for another minute. Add your chicken broth, powdered peanut butter, crushed tomatoes and tomato paste. Whisk until thoroughly mixed. Add the carrots, squash, beans and spices, then stir well, bring to a boil and simmer for 20 minutes or until the veggies are soft. Add in your chicken meatballs and heat up for another 10 minutes. Then add your spinach, then heat until wilted.
Suggested Serving: Serve with fresh chopped cilantro or parsley and peanuts.
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