Creamy Tomato, Carrot and Squash Soup with Chicken Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
summer squash, 2 medium, chopped1/2 cup cherry tomatoes, choppedcarrots, 1 cup, chopped Chicken stock or broth, 5 cups (8 fl oz) 7 oz. chicken meat. I used two thighs and two legs, ground.Egg, fresh, 1 large Cooked brown rice, 1/2 cup Half and Half Cream, 3 tbsp Herbs and spices to taste:ParsleySaffronBlack pepperRed pepper flakesSalt
Bring the stock to a rolling boil and add the squash, cherry tomatoes, carrots, and herbs/spices. I used a few tablespoons of dried parsley, 1 tablespoon of dried thyme, a few threads of saffron, a few grinds of black pepper, one shake of red pepper flakes and 3-4 pinches of salt.
Allow the vegetables to boil until tender.
While this is happening, combine the ground chicken with the egg, some parsley, pepper and any other hard cheese or herb you like. Make small, spoon-size meatballs and fry them individually until golden on each side. Set aside.
Once the vegetables are tender, ladle them out of the soup and into the blender, along with one cup of the broth. Puree this mixture and then return it to the remaining broth. Taste and check seasonings. Add the meatballs and rice
Simmer gently for 10-15 minutes and then swirl in the cream.
Makes 7 8 oz. cups of soup.
Serving Size: Makes 7 8oz. cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user BANANAFISH711.
Allow the vegetables to boil until tender.
While this is happening, combine the ground chicken with the egg, some parsley, pepper and any other hard cheese or herb you like. Make small, spoon-size meatballs and fry them individually until golden on each side. Set aside.
Once the vegetables are tender, ladle them out of the soup and into the blender, along with one cup of the broth. Puree this mixture and then return it to the remaining broth. Taste and check seasonings. Add the meatballs and rice
Simmer gently for 10-15 minutes and then swirl in the cream.
Makes 7 8 oz. cups of soup.
Serving Size: Makes 7 8oz. cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user BANANAFISH711.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 2.9 g
- Cholesterol: 50.2 mg
- Sodium: 732.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.5 g
- Protein: 7.5 g
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