Creamy Tomato, Carrot and Squash Soup with Chicken Meatballs

summer squash, 2 medium, chopped
1/2 cup cherry tomatoes, chopped
carrots, 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:
Parsley
Saffron
Black pepper
Red pepper flakes
Salt

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.