Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Meatball Ingredients:Cooking Spray, Pam Cooking Spray, 27 gram Smart Chicken 99% Lean Ground Chicken, 4 serving Edenvale Shredded Parmesan Cheese, 1 serving Carrots, cooked, 1/2 cup slices Garlic, 1 tsp Nutmeg, ground, 1/2 tsp Sage, ground, 1 tsp Oregano, ground, 1 tsp Parsley, 1/4 cup Pepper, black, 1 tbsp Egg substitute, liquid (Egg Beaters), 1/4 cup Soup Ingredients:sweet yellow onion, raw 1 medium onion choppedGarlic, 2 Tbsp Celery, raw, 1 cup, diced Carrots, raw, 1 cup, chopped Cabbage, fresh, 1/2 head, medium headNutmeg, ground, 1/25 tsp Rosemary, dried, 1 tsp Pepper, black, 1 tsp Salt, 1 dash Swanson Chicken Broth 99% Fat Free, 8 cups2 Chicken Bullion Cubes Spinach, fresh, 6 cup Corn Starch, 1/4 cup Water, tap,1/4 cup Lemon Juice, 1 lemon yields Parsley, 1/4 cup
Combine all of the meatball ingredients in a mixing bowl and blend well. Roll into 28 one inch balls and bake on a cookie sheet coated with cooking spray at 350 degrees for 15 minutes. While those are baking spray a pot with cooking spray. Saute Onions, Garlic, Celery, Carrots, Cabbage along with nutmeg, Rosemary, Salt and Pepper on High Heat until Soft. Approximately 10 minutes. Add 8 cups of chicken broth, bullion cubes and bring to a boil. Mix Corn Starch and Water into a slurry and add to soup and continue to boil 5 more minutes. Add in Fresh Spinach and Wilt 1 minute. Remove from heat and use immersion blender to blend completely. Add in Lemon Juice and Parsley. Serve.
Serving Size: 2 cups of Soup with 4 Meatballs
Number of Servings: 7
Recipe submitted by SparkPeople user JULWHEELER.
Serving Size: 2 cups of Soup with 4 Meatballs
Number of Servings: 7
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 181.5
- Total Fat: 2.2 g
- Cholesterol: 48.6 mg
- Sodium: 1,592.2 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.6 g
- Protein: 21.0 g
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