CHICKEN & CABBAGE BALL SOUP – PHASE 2bianca.l
1 tsp caraway seed
2 tsp chopped garlic
1/4 cup chopped onion
1/4 cup chopped celery
1 tsp chopped fresh rosemary
1 tsp thyme leaves chopped
2 cups shredded cabbage
2 cups water
2 cups chicken stock (purchased from store)
3 melba toast crushed
1 egg white
1/2 ground white meat (chicken)
Sea salt and pepper
Serving Size: makes 2 large bowls of soup (10 balls each)
Mix egg white and chicken thoroughly. Add salt and pepper and the melba toast crumbs. Mix well. Form meat mix into small balls, approx. 20.
In a saucepan, over medium heat, sauté the onion, garlic, and celery and a splash of water – keep on heat until the veggies have softened. Add caraway seed and crushed toast in pan with the sauté veggies, then pour in the chicken stock and water. Add thyme and rosemary.
In a 12-14 inch sauté pan, over med-high heat, brown off the meatballs on one side for 3 minutes. Spray the tops of balls with cooking spray, then flip them and brown for a further 3 more minutes. Deglaze the pan with 1/4 cup of water and add to the soup.
Bring to a boil and reduce heat to simmer. Cook the meatballs and soup for 10 minutes, then add the cabbage. Return to a boil and reduce heat to simmer again for 10 more minutes before serving.