This soup is easy to make and very healing. You can make it vegan if you like by using beyond meat ground crumbles or use just about meat protein such as turkey, beef, lamb, and pork. I sometimes mix beef and pork together too. Once i did it with turkey and Italian sausage with tomato base.
This resembles the Italian Wedding Soup, except I used egg whites instead of whole eggs, I used spinach instead of escarole and ground turkey instead of ground beef and pork. I also left out the parmesan at the end, but feel free to add some! I just tweaked it a bit for my tastes. I've always loved soups and stews because they are so good for you body and gives your body a bit of a break. My mother used to make amazing Southern style soups once a week as we were on a limited budget and I remember always feeling great after that type of meal.
Fun Fact: During the Great Depression many ate soups and stews because it went far for families, was a cheap way to eat and is loaded with nutrition. They were forced to eat less too, had to think about their budgets and fill themselves up at the same time. Many had to start growing their own vegetables, as they couldn’t afford to go the grocery store. Soups provided them with fullness and nutrition. It also helped their health immensely because there were no fast food restaurants yet. Heart disease dropped as did high blood pressure. It was the healthiest America ever during this time. You would think that with all the stress they were under it would've been the opposite no matter how well you took care of yourself. People are resilient and we are strong. In times like these, of which me and millions of others never thought they'd see anything like this in their lifetime, I just know there's going to be a huge blessing we can't see yet that will come out of all of this. I have Faith and am hugely optimistic.
What's interesting about our time during the COVID-19 pandemic, is that a lot of folks are making their own bread and making more soups and stews. I mean it's increasingly difficult to get gluten free flour and yeast right now! I've decided to try sourdough instead. I have a Facebook group I started called COVID-19 Recipe Rescue to give cooks, chefs and food lovers a place to show off their creations and many are into bread making and soups. I started it on April 1, 2020 and as of May 16, 2020 we are almost 600 members! Go join, we are having a ball in there!
This recipe takes about 30 minutes to make. There's very little chopping so it should be a breeze.
This recipe makes about 2 plus quarts of soup and freezes well.
Chicken Meatball Soup- with spinach and egg whites
Ingredients- Make the meatball mix
1 pound ground organic turkey
1/2 tsp. each pink salt and black pepper
2 TB. marinara sauce
1 - 1 1/2 cups gluten free, or regular panko bread crumbs
Mix together well and set aside.
1 1/2 quarts chicken broth, make your own or I use bone broth
1/2 Spanish onion, julienned
1 bag baby spinach
1/2 -1 tsp. chili flakes, depending on how mush heat you like
5 egg whites, don't scramble them
Pink salt and pepper to taste
In a large pot add the onions and broth. Bring to a boil, then lower the heat to medium and make mini meatballs the size of a quarter in diameter and drop into the soup. I would make 20 balls. Reserve the rest for another time and freeze, or double this recipe and freeze. Turn the heat back up and add the eggs stirring with a large fork to break up the eggs. Don't over stir, you want the whites kind of chunky. Add the spinach then turn the heat to medium low and cook for about 15 minutes. Add the chili flakes to taste.
Place in your favorite bowl and add shaved parmesan if you like and serve with you favorite red or white wine.