Whoopee Twice Chicken Veggie Soup With Rice

• 1 lb ground chicken
• 1 egg
• 12 cup breadcrumbs
• 1 teaspoon sage
• 1 teaspoon parsley
• 1 cup brown rice
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced
• 3 small zucchini, halved lengthwise and sliced
• 1 cup frozen peas
• 12 cup fresh parsley, chopped (or more)
• 12 cup fresh dill, chopped (or more)
• 1 tablespoon fresh sage leaf, chopped
• salt and pepper
• 8 cups chicken stock
• 6 ounces fresh spinach

1. Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
2. Shape into 20 small balls, set aside.
3. In a stockpot heat oil.
4. Add onions, celery and carrot, saute for 5 minutes until softened.
5. Add brown rice and stir to cover with oil.
6. Add chicken stock, parsley, dill, sage and bring to a boil.
7. Add meatballs, and after soup returns to a boil lower to simmer.
8. Partially cover, cook for 40 minutes.
9. Add zucchini, cook for 10 minutes more, uncovered.
10. Add peas and spinach, cook for 5 minutes.
11. Taste and add salt and pepper if needed.

ground chicken, egg, breadcrumbs, sage, parsley, brown rice, canola oil, onion, stalks celery, carrots, zucchini, frozen peas, fresh parsley, fresh dill, sage leaf, salt, chicken stock, fresh spinach

Taken from www.food.com/recipe/whoopee-twice-chicken-veggie-soup-with-rice-93800 (may not work)