Meatball Soup
Meal: 171 cal Protein: 15 g Carbs: 13 g Fat: 7 g
This is a simpler version of a classic Latin soup, Ablondigas. This soup is lightened from many of the original version by swapping Ground Chicken for Beef, swapping chicken broth for a heavier tomato-based broth, and eliminating potatoes. It is a beautifully flavored with fresh herbs, lemon zest, and other spices paired with lighter than air meatballs. Note, the rice selection for these meatballs is Basmati – it is a version of white rice that is lowest on the Glycemic Index, meaning it doesn’t turn to sugar in your body as fast as others. While normally we would choose brown rice for its nutritional benefits and fiber, we decided it would be too heavy for these meatballs.
Ingredients
- 1 Lb Ground Chicken (or other preferred meat)
- ½ C Basmati Rice , uncooked
- 1 Bunch Parsley (reserve a small amount for garnish)
- ¼ C Dehydrated Onions
- 1 Lemon Zest
- 1 Eggs , beaten
Directions
- Combine Meatball ingredients and refrigerate for 60 minutes. Using a spoon or a scoop – make meatballs.
- FYI, I like using a scoop because it goes so much faster. And I like ½” meatballs because they’re one bite size.
- This recipe makes 60-70 meatballs which can be frozen in single serve baggies to be used anytime.
Ingredients
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 1 Large Poblano , diced
- Several Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 6-8 C SMART Chicken Bone Broth
- Spinach , rough chopped
Directions
- Heat oil in soup pot over medium heat.
- Add onions, peppers, garlic, and seasonings.
- When soft and fragrant, add broth.
- Bring to a boil, then reduce to a simmer and add meatballs one at a time.
- Cover pot and cook for 30 minutes, or until meatballs are cooked through.
- To serve, put a handful of spinach in the bottom of the bowl. Ladle meatballs and broth over the top to wilt the spinach. Garnish with a bit of fresh parsley.
