Italian Wedding Soup


  • 1 lbs lean ground Chicken1 egg, slightly beaten
  • 1/4 cup fresh parsley, chopped
  • 2 tsp oregano
  • 1 Tbsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup parmesan cheese, grated


  • 6 cup chicken stock (broth)
  • 1 cup boneless cooked chicken breasts (baked & chopped into shreds)
  • 2 cup spinach (frozen or fresh), cut into small pieces
  • 2 bay leaves
  • 1 1/2 tsp garlic powder
  • 1/4 tsp pepper 

Directions For Meatballs:

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a large bowl
  3. Form into very small balls (approximately 90 per 1 lbs of ground chicken). 
  4. Place on a non-stick cookie sheet.
  5. Bake about 10-15 minutes. 
  6. Turn them halfway through the cooking time. They should be browned on the outside but are still soft.
  7. Remove from oven and drain on a paper towel if necessary.

Directions Soup:

  1. Place all ingredients, except spinach, into the crock pot with meatballs.
  2. Cook on high for 4-6 hours or low for 8-10 hours (Add spinach during the last hour).
  3. Remove bay leaves. Enjoy!

Low Carb, THM S


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