1. Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste. 2. Shape into 20 small balls, set aside. 3. In a stockpot heat oil. 4. Add onions, celery and carrot, sauté for 5 minutes until softened. 5. Add brown rice and stir to cover with oil. 6. Add chicken stock, parsley, dill, sage and bring to a boil. 7. Add meatballs, and after soup returns to a boil lower to simmer. 8. Partially cover, cook for 40 minutes. 9. Add zucchini, cook for 10 minutes more, uncovered. 10. Add peas and spinach, cook for 5 minutes. 11. Taste and add salt and pepper if needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
