Lentil Soup With Spinach And Mini Chicken Meatballs Gluten Free Recipes

CHICKEN, LENTIL, AND SPINACH SOUP RECIPE

Steps:

• Heat olive oil in a large pot or dutch oven over medium high heat.
• Add in the onions, carrots, celery, and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Add in the tomato paste, and stir to coat the vegetables. Cook until the tomato paste begins to darken a little, about 2-3 minutes.
• Stir in the broth or water, lentils, paprika, salt, and pepper. Bring to a boil. Add in the chicken and cook for about 5 minutes. Turn heat to medium low, cover, and continue to cook for about 35-45 minutes, or until chicken is cooked through and lentil are tender, but not mushy. Check periodically to stir, and make sure that the soup isn't boiling or bubbling too much.
• Using two forks shred the chicken breasts. Stir in spinach and lemon juice. Cook until spinach wilts, about 2 more minutes. Turn off heat. Stir and lemon juice and season with additional salt and pepper as desired.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

CHICKEN SOUP WITH MINI MEATBALLS AND SPINACH

Steps:

• For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
• Shape into 3/4-inch balls and place on a plate.
• In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
• Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
• Add in cooked pasta or rice and heat through.
• Season with black pepper.
• Ladle into bowls and top with Parmesan cheese.

CHICKEN SOUP WITH MINI-MEATBALLS

Steps:

• In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
• Shape the mixture into small 1-inch meatballs.
• In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
• Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
• (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).