How to make Chicken Meatball Soup with Kale
Chicken Meatball Soup with Kale
Chicken noodle soup is always comforting and warming, and chicken meatball soup is all that, but a lot more satisfying for a lunch or light dinner.
1 lb ground chicken
1 Tbsp olive oil
1 yellow onion, chopped
1 c thinly sliced carrots
6 c low-sodium chicken broth
1/2 c sliced mushrooms
1/2 c thinly sliced celery
2 kale leaves, thinly sliced
8 oz brown rice pasta, such as rotini, small elbows, or broken spaghetti
1. Season chicken to taste with salt and pepper in medium bowl. Shape into 12 small balls.
2.Prepare oil in Dutch oven over medium-high heat. Cook meatballs, turning occasionally, until browned on all sides. Transfer to plate and set aside.
3. Add onion to Dutch oven and cook, stirring frequently, until translucent, 4 to 5 minutes. Add carrots and cook, stirring frequently, 1 minute. Add broth, mushrooms, celery, and kale. Season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer 15 minutes or until vegetables are tender.
4.Prepare pasta according to package directions. Drain, cover, and set aside.
5.Add reserved meatballs to soup and simmer until cooked through, 10 to 12 minutes. Add cooked pasta, stir, and heat through. Serve immediately.
NUTRITION(per serving) 452 cal, 28 g pro, 50 g carb, 3 g fiber, 3 g sugars, 13 g fat, 3 g sat fat, 204 mg sodium
Reprinted fromThe Healthy You Dietby Dawna Stone. Copyright 2014 by Dawna Stone. By permission of Rodale Books.
Video: Kale & Meatball Soup
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