Mini Meatball and Roasted Veggie Soup

SOUP:
3 teaspoons of olive oil
1 sweet onion, chopped
1 carrot, diced (and 3 carrots diced for roasting)
1 celery stick, diced
1 large butternut squash, diced (for roasting)
1 can white beans (drained and rinsed)
1 cup edamamae (optional)
2 garlic cloves, minced or pressed
4 cups raw kale (or spinach)
8 cups chicken stock
1 can (14.5 ounces) diced tomatoes
Rosemary and Thyme

MEATBALLS:
1 pound ground chicken breast
1 large egg
1/4 cup Romano cheese
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs

I tied the dried Rosemary and Thyme in a cheese cloth and then removed after the soup was cooked.

For Soup:
Place diced butternut squash and diced carrots on cookie sheet. Toss with 2 teaspoons olive oil, salt and pepper. Roast on 400 until slightly browned.
Meanwhile, heat a large pot over medium heat and add 1 teaspoon olive oil. Add onion, garlic, diced carrot and celery with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add chicken stock, tomatoes and rosemary and thyme Add in Kale (or spinach). Add white beans and edamamae. Leave pot on low and keep warm.
For Meatballs:
Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size. Sear in a pan (I used non-stick cooking spray) then add to soup mixture. Cook gently for 30 minutes.


Serving Size: Makes 15 - 2 cup servings