Chicken Meatball Soup

Recipe makes 8 - 1 1/2 cup servings

Cook Time - 30-40mins

WW Blue and Purple plan 0SP, Green plan 3SP 

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients: 

Meatballs:

1lb ground chicken breast

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic

1/2 tsp oregano

Mix the above together well and then make small meatballs, about the size of the thumbnail. Spread them out evenly on a baking sheet sprayed with cooking spray. Bake them at 375 for about 15mins, turning them over after about 10mins. 

While the meatballs are baking start on your soup!

Ingredients:

1/3 cup diced onion

1 1/2 tsp minced garlic

1 cup diced carrot

1 cup diced celery

1 cup diced butternut squash

2 cups thinly sliced or chopped kale

1 carton fat free chicken broth

1 can white kidney beans

4 cups of water

2 Tbsp Vegeta vegetable seasoning

Add salt/pepper at the end to taste. 

1. In a pot add the onions and garlic and a splash of chicken broth. Saute until soft. 

2. Add the remaining ingredients and let come to a boil. Turn down heat and continue simmering for about 20mins or until the squash is cooked through. 

3. Add the meatballs to the soup when they are ready. Cover pot with a lid and let the soup sit for about 15mins before serving. Kale can be tough if not cooked long enough.