Italian Chicken Meatball Soup

Italian Chicken Meatball Soup Some of my favorite meals have gathered at a time of “oh no, what it’s for dinner “ panic.

The refrigerator is usually slim pickin by the end of the week, and it takes a little creativity to match everything together.

Italian Chicken Meatball Soup One week I had some leftover chicken and a head of cabbage, and since they had had enough fast fried food for the week, I decided to grab some broth my freezer and make some soup.

Italian Chicken Meatball Soup I’ll be honest I was a little disappointed that the meat was off that day because I was really wanting meatballs. I decided to settle for what he had and ended up making chicken meatballs. I was pleasantly surprised what turned out, and this soup has become a staple simple soup supper we all really enjoy.

Italian Chicken Meatball Soup I love working with cabbage and special broth. And not just because is so cheap *! When it low and slow that cabbage in the pan with the onion and garlic … .oh! Taste magic happens! It’s a beautiful thing!

Italian Chicken Meatball Soup
Print Italian chicken soup meatball Author: Renee – www.raisinggenerationnourished.com ingredients [19459034

  • ] chicken meatballs:
  • 2-3 cups shredded chicken your chicken crockpotted
  • 1 pastured egg (if free use of eggs a couple of teaspoon gelatin and water, or egg linen)
  • 1 teaspoon sea salt
  • 2 tsp Italian seasoning
  • 1 teaspoon paprika
  • 1 TB of white rice flour (if grain free use of tapioca flour or almonds)
  • 2TB good oil olive
  • SOPA:
  • ⅓ cup of fat used for cooking (butter, coconut oil, lard, etc.)
  • 1 small onion, chopped
  • 2 large carrots, chopped
  • ½ head of cabbage, thinly sliced ​​
  • 5 large cloves garlic, minced
  • 1 heaping TB paste organic tomato
  • 1 quart chicken broth (recipe to make your own broth bone in the Tips section!)
  • Instructions

    1. Put all the ingredients for chicken meatballs in your food processor or blender and mix to combine. It should start to be thick enough to easily make the meatballs, but if it feels dry, add a splash or 2 more olive oil. The taste of the mixture of salt / pepper and if you want more seasoning.
    2. Bake chicken meatballs on a baking tray lined paper or parchment Silpat at 350 degrees for 20 minutes.
    3. While meatballs are baking, start your soup. In a large pot saute the onion, carrot, cabbage and fat in the friendly with large pinches of sea salt for about 15 minutes in a medium-high heat. The salt will bring out their juices and sweetened vegetables.
    4. Add the tomato paste and garlic and cook for one minute.
    5. Add the chicken broth and cooked chicken meatballs and bring to a boil. Reduce to simmer for about 10 minutes.

    02/03/1311
    Tips:

    • This batch makes enough for us to have dinner for 1 night and some leftovers for lunch the next day. certainly could double if you have the chicken around!
    • Chop all night! Absoultely You could do this in a quick week night if you have all the vegetables (and even meatballs made up!) The night before and only stored in the refrigerator. Just dump everything in the pot (and the meatballs in the oven!).
    • is well worth making your own bone broth ! Mineral and gelatin food alone make it worthwhile – but the flavor it adds is amazing and something that never goes out of a box or can

    ! I want to know how it is when you try it!

    The publication Italian chicken soup dumplings first appeared in Increased Fueled Generation .

    Add a Comment

    ==[Click 2x to Close X]==
    Most Popular Today!

    Sorry. No data so far.