Chicken Meatball Soup

  1. Saute the chopped garlic, carrots, celery, and onions in 3 tablespoons olive oil until soft, about 5 minutes. Add the white wine, salt, and pepper, to taste. Let simmer an additional 15 to 20 minutes.
  2. Add the broth and water to boil
  3. Add the meatballs, escarole, spinach, and can of tomatoes to the soup. Simmer until meatballs rise to the top, about 6 to 7 minutes.
  4. Chicken Meatballs
  5. Combine all the ingredients in a large bowl. Form meatballs the size of a thumbnail, about 1/2-inch in diameter. Add to soup as directed.

cold water, chicken, olive oil, garlic, carrots, celery, onions, white wine, salt, frozen spinach, tomatoes, parmesan for, chicken meatballs, chicken, egg whites, natural, mustard, worcestershire sauce, parmesan, salt, fresh basil, parsley, garlic, onion

Taken from www.epicurious.com/recipes/member/views/chicken-meatball-soup-50093535 (may not work)

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