Ingredients
3 cups cold water
1 box of chicken broth/ stock
3 tablespoons olive oil
6 cloves garlic, finely chopped
1 bag carrots, about 10, finely chopped
1 stalk celery, finely chopped
3 medium onions, finely chopped
1 cup white wine
Salt and pepper
Meatballs, recipe follows
2 medium heads escarole, cleaned and chopped
2 boxes frozen spinach thawed and drained
1 (15-ounce) can chopped tomatoes
Parmesan for garnish
CHICKEN MEATBALLS
1 pound ground chicken breast
2 egg whites
1 cup natural Whey Crisps
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan
Salt and pepper
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh parsley leaves
2 teaspoons chopped garlic
1 small onion, chopped
Preparation
Saute the chopped garlic, carrots, celery, and onions in 3 tablespoons olive oil until soft, about 5 minutes. Add the white wine, salt, and pepper, to taste. Let simmer an additional 15 to 20 minutes.
Add the broth and water to boil
Add the meatballs, escarole, spinach, and can of tomatoes to the soup. Simmer until meatballs rise to the top, about 6 to 7 minutes.
Chicken Meatballs
Combine all the ingredients in a large bowl. Form meatballs the size of a thumbnail, about 1/2-inch in diameter. Add to soup as directed.
