Chicken Meatball and Cabbage Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 135.0
- Total Fat: 3.8 g
- Cholesterol: 26.0 mg
- Sodium: 284.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.2 g
- Protein: 9.4 g
View full nutritional breakdown of Chicken Meatball and Cabbage Soup calories by ingredient
Number of Servings: 10
Ingredients
-
16 small chicken meatballs (I used Al Fresco's tomato and basil cooked packaged ones), cut into pieces
3/4 head of medium green cabbage, chopped
about 15 baby carrots, chopped
sweet onion, chopped
green onion (2/3 of a bunch), chopped
3 small potatoes, chopped
2 cups chicken stock
herbs, spices, salt to taste (I used fresh rosemary and thyme, garlic powder, coarse ground pepper, ground cumin and ground coriander)
Tips
Make a day ahead of time so as to let the flavors combine well.
Directions
Chop all the ingredients and mix them in a medium pot. Add stock and water. Turn stove on high. Add salt and spices to taste. If added too much water and it tastes too diluted, use a bit of chicken bouillon (even beef works in a pinch) if there is no more stock on hand.
Bring to a boil and then simmer, covered, until all vegetables are tender (about 20-30 minutes).
Serving Size: Approx 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DANI_DOLL.
Bring to a boil and then simmer, covered, until all vegetables are tender (about 20-30 minutes).
Serving Size: Approx 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DANI_DOLL.