Nutrition Information (per serving)
calories
105
protein
13 g
sodium
301 mg
carbohydrates
2 g
fat
5 g
fiber
1 g
cholesterol
27 mg
Servings
12 (¾ cup ea.)
Ingredients
2 tsp extra-virgin olive oil
½ cup diced yellow onion
2 tsp minced garlic
¼ tsp dry thyme
¾ tsp dry basil
1½ tsp dry oregano
1 bay leaf
5 cups chicken stock
2 cups water
Meatballs
3 chicken breast halves, boned and defatted
1 tsp minced garlic
1 tsp minced shallots
1 tsp chopped fresh basil
1 tsp chopped fresh parsley
¼ cup egg whites
¼ cup bread crumbs
¼ tsp sea salt
2 cups thinly sliced spinach
1½ cups Parmesan cheese
Instructions
- Preheat oven to 375F.
- Heat oil in a large saucepan. Sauté onion in olive oil until translucent. Add garlic and spices and sauté 5 minutes. Add chicken stock and water. Simmer for 10 minutes. Set aside.
- Dice chicken. Place in food processor with garlic, shallots, basil and parsley. Chop together using the pulse option until ground together. Transfer to a large bowl and add egg whites and bread crumbs by hand. Form into meatballs using a 1 tablespoon measure. Bake in oven for 15 to 20 minutes, or until cooked through.
- Reheat stock to a simmer. Add meatballs and spinach. Simmer for 1 minute. Portion ¾ cup into bowl and top with 2 tablespoons Parmesan cheese.
