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Ingredients

• 1 quart low-sodium chicken stock
• 1 quart low-sodium vegetable stock
• 2 cups water
• 1 oz. dried mushrooms
• 1/2 cup fresh spinach, shredded
• 1 can cannelli beans, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground chicken
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1 tablespoon poultry seasoning
• 2 tablespoons olive oil
  

Cooking Instructions

1. Combine first eight ingredients in a large stock pot and bring to boil; reduce heat and simmer on low.
2. To make meatballs: Combine ground chicken, egg, breadcrumbs, and seasoning in a small bowl. Mix thoroughly by hand. Form mixture into mini-meatballs. Warm oil in skillet over medium heat. Add meatballs and cook until browned, about 5 minutes. Remove from pan and drain on paper towels.
3. Add meatballs to stock pot. Cover and simmer for about 20 minutes.
   

Substitution(s)

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