Whoopee Twice Chicken Veggie Soup With Rice

Created for rsc '05 this incorporated our favorites of the ingredients.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  lb ground chicken
• 1  egg
• 1⁄2 cup  breadcrumbs
• 1  teaspoon sage
• 1  teaspoon parsley
• 1  cup brown rice
• 2  tablespoons canola oil
• 1  onion, chopped
• 2  stalks celery, chopped
• 2  carrots, sliced
• 3  small zucchini, halved lengthwise and sliced
• 1  cup  frozen peas
• 1⁄2 cup fresh parsley, chopped (or more)
• 1⁄2 cup fresh dill, chopped (or more)
• 1  tablespoon fresh sage leaf, chopped
•  salt and pepper
• 8  cups  chicken stock
• 6  ounces fresh spinach

Directions

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.