Italian Wedding Soup (GF)

Ingredients

• 1 lb ground chicken
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 6 cups chicken broth
• 3 cups chopped escarole or spinach
• 1 carrot, diced
• salt and pepper to taste

Method

1. 1

   Mix ground chicken, almond flour, egg, garlic, salt, and pepper, then form into small, 1-inch meatballs.

2. 2

   Bring the chicken broth and diced carrot to a simmer in a large pot.

3. 3

   Gently drop the raw meatballs into the simmering broth — cooking them submerged like this keeps them tender, the same way as simmering meatballs directly in a sauce instead of baking them dry.

4. 4

   Simmer 10-12 minutes until the meatballs are cooked through.

5. 5

   Stir in the escarole or spinach in the last 2 minutes, just until wilted, before serving.