Chicken and Rice Meatball Soup...

 

Since it has been ridiculously cold where I am, I decided to make some soup. Soup has to be one of my favorite dishes to make.

I love that you can pretty much throw whatever ingredients you want into the soup pot. So, so, so easy!

Who doesn't love an easy recipe!?!

Creamy soups are what I'm drawn to, but since I'm trying to be all healthy, a brothy soup is really the best choice. Not to worry though.... it is still full of flavor. For me brothy soups are also very comforting.

There's nothing like a bowl of soup to make things better. Especially when it's freezing outside or raining constantly. Which in my case... are both!

This weather is sure making me miss Hawaii!


Chicken and Rice Meatball Soup

For the broth:

• 1-2 Tablespoons Olive Oil
• 2 Large Carrots, Peeled and Diced
• 4-6 Celery Stalks with the leaves, Cleaned and Diced
• 1 Large White Onion, Diced
• A Pinch, Salt
• A Pinch, Pepper
• 1/4 Teaspoon Ground or Rubbed Sage
• 2 (32 oz.) Containers of Reduced Sodium Chicken Broth                                                          

For the Meatballs:

• 1 Pound Ground Chicken
• 1/4 Cup Uncooked Long Grain Rice
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Garlic Powder
• 1 Teaspoon Dried Parsley Flakes
• 2 (32 oz.) Containers of Reduced Sodium Chicken Broth                                                          

In a large Dutch Oven or soup pot, heat the oil on medium heat. Add the diced carrots, celery, onion, a pinch of salt, a pinch of pepper, and the sage. Cook until translucent, 5-8 minutes. Add the chicken broth and bring to a boil.

In the meantime, in a medium bowl, combine the ground chicken, uncooked rice, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and parsley flakes. Roll into 1 inch or so, sized meatballs. 

Once the chicken broth has come to a boil, carefully add the meatballs to the pot. Reduce the heat to medium/low and simmer the soup for 1 1/2 to 2 hours. Adjust the seasonings if needed. Makes 6-8 cups.

Enjoy!