Comforting Low-Oxalate Italian Wedding Soup

Ingredients

• 1 lb skinless boneless chicken breast halves
• 0.25 cup cooked long grain rice
• 2 tsp parsley flakes
• 1 tsp granulated garlic
• 0.5 tsp white pepper
• 0.5 tsp salt
• 1 tbsp light olive oil
• 1 medium white onion
• 1 large shallot
• 0.25 medium green bell pepper
• 6 cup low sodium chicken broth
• 2 bay leaves
• 1 tsp thyme
• 2 cup cabbage
• 2 cup bok choy

Instructions

1. 1Grind the skinless boneless chicken breast halves. In a bowl, combine the ground chicken with cooked long grain rice, 1 teaspoon parsley flakes, granulated garlic, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Form the mixture into small meatballs, approximately 1/2 inch in diameter.
2. 2Heat light olive oil in a large pot over medium heat. Add diced white onion and shallot, sautéing until softened, about 5-7 minutes. Stir in the diced green bell pepper and cook for another 2 minutes.
3. 3Pour in the low sodium chicken broth. Add bay leaves and Thyme. Bring the broth to a gentle simmer.
4. 4Carefully drop the prepared chicken meatballs into the simmering broth. Cook until the meatballs are thoroughly cooked through, which should take about 10-15 minutes.
5. 5Add the shredded cabbage and chopped bok choy to the soup. Continue to simmer until the vegetables are tender, approximately 5-10 minutes.
6. 6Season the soup with additional salt and white pepper to taste. Before serving, carefully remove and discard the bay leaves.
7. 7Serve the Italian Wedding Soup hot, garnished with the remaining 1 teaspoon of parsley flakes.