Directions:
- Mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
- Shape into 20 small balls, set aside.
- In a stockpot heat oil.
- Add onions, celery and carrot, sauté for 5 minutes until softened.
- Add brown rice and stir to cover with oil.
- Add chicken stock, parsley, dill, sage and bring to a boil.
- Add meatballs, and after soup returns to a boil lower to simmer.
- Partially cover, cook for 40 minutes.
- Add zucchini, cook for 10 minutes more, uncovered.
- Add peas and spinach, cook for 5 minutes.
- Taste and add salt and pepper if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.98 Kcal (1373 kJ) | ||
| Calories from fat | 106.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 18% | |
|---|---|---|---|
| Cholesterol | 76.41mg | 25% | |
| Sodium | 476.15mg | 20% | |
| Potassium | 915.63mg | 19% | |
| Total Carbs | 34.37g | 11% | |
| Sugars | 7.81g | 31% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 21.45g | 43% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 73.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.89 Kcal (318 kJ) | ||
| Calories from fat | 24.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 18% | |
|---|---|---|---|
| Cholesterol | 17.68mg | 25% | |
| Sodium | 110.18mg | 20% | |
| Potassium | 211.87mg | 19% | |
| Total Carbs | 7.95g | 11% | |
| Sugars | 1.81g | 31% | |
| Dietary Fiber | 0.87g | 15% | |
| Protein | 4.96g | 43% | |
| Vitamin C | 4.3mg | 31% | |
| Iron | 0.6mg | 14% | |
| Calcium | 16.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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