CHICKEN &CABBAGE BALL SOUP – PHASE 2bianca.l
1 tsp caraway seeds
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)
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. 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 in a pan with the sautéed 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.