400 g Lean ground chicken 4-Melba toast 1-Egg 1 tsp chopped Fresh basil 1/2 tsp chopped Fresh thyme Salt & Pepper to taste 150g Onions, chopped 90g Celery, chopped 1200 ml Chicken Broth 396g Yam Noodles 14g Dried Oyster Mushrooms 1/2 c. Spinach Bragg's Liquid Soy Seasoning
Pour enough chicken broth over mushrooms to cover them & let soak (this can be done ahead of time).Crush melba toast, mix with ground chicken,egg, basil, thyme and salt & pepper. Roll into 3/4 inch meatballs and bake in a 350°F for 10-15 min until browned. While meatballs are browning saute onions & celery until soft, add chicken broth, meatballs, chopped mushrooms and yam noodles and bring to a boil. Simmer for 20 min, add chopped spinach leaves just before serving. Add liquid soy seasoning to taste.