This is a terrific weeknight one pot meal. It is fast, easy, and super nutritious. The riced cauliflower makes the soup so hardy that you will not even miss the rice or pasta.

Makes 4 Servings

INGREDIENTS

Meatballs

  • 1 pound ground chicken breast
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, medium dice
  • 1 red bell pepper, medium dice
  • 1 orange bell pepper, medium dice
  • 2 cups riced cauliflower
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups fresh baby spinach leaves
  • 2 tablespoons fresh parsley, minced
  • ¼ cup parmesan cheese, shredded (optional)

DIRECTIONS

  1. Combine ground chicken, parsley, salt, garlic powder, and pepper in a bowl. Form chicken mixture into 1-inch balls (approximately 20). You may use a small cookie scoop. If mixture gets sticky wet your hands to shape.
  2. Place meatballs on a sheet tray lined with parchment paper and chill for at least 30 minutes.
  3. In a Dutch oven or large pot, heat olive oil over medium heat and sauté onion and bell peppers. Cook until onions are translucent.
  4. Stir in the cauliflower, garlic, Italian seasoning, salt, and pepper. Cook for another 3-5 minutes.
  5. Add the stock, water, and tomatoes. Bring to a boil and add in the meatballs. Simmer uncovered for 10-15 minutes.
  6. Stir in the spinach to wilt. Taste the soup and determine if it needs more salt and/or pepper.
  7. Ladle the soup into serving bowls. Top with fresh parsley and parmesan cheese.

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