Italian Wedding Soup

Meatballs

• 1 lbs lean ground Chicken1 egg, slightly beaten
• 1/4 cup fresh parsley, chopped
• 2 tsp oregano
• 1 Tbsp basil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup parmesan cheese, grated

Soup

• 6 cup chicken stock (broth)
• 1 cup boneless cooked chicken breasts (baked & chopped into shreds)
• 2 cup spinach (frozen or fresh), cut into small pieces
• 2 bay leaves
• 1 1/2 tsp garlic powder
• 1/4 tsp pepper 

Directions For Meatballs:

1. Preheat oven to 350 degrees
2. Mix all ingredients together in a large bowl
3. Form into very small balls (approximately 90 per 1 lbs of ground chicken). 
4. Place on a non-stick cookie sheet.
5. Bake about 10-15 minutes. 
6. Turn them halfway through the cooking time. They should be browned on the outside but are still soft.
7. Remove from oven and drain on a paper towel if necessary.

Directions Soup:

1. Place all ingredients, except spinach, into the crock pot with meatballs.
2. Cook on high for 4-6 hours or low for 8-10 hours (Add spinach during the last hour).
3. Remove bay leaves. Enjoy!

Low Carb, THM S