Low Oxalate Italian Wedding Soup

Ingredients

• 1 lb skinless boneless chicken breast halves
• 8 cups low sodium chicken broth
• 4 cups cabbage
• 1 medium white onion
• 1 tsp dried rubbed sage
• 2 tbsp parsley flakes
• 1 tsp granulated garlic
• 0.5 tsp white pepper
• 2 leaves bay leaves
• 1 tbsp light olive oil
• 1 tbsp arrowroot powder
• 0.25 tsp salt

Instructions

1. 1Finely mince the skinless boneless chicken breast halves.
2. 2In a bowl, combine the minced chicken with dried rubbed sage, granulated garlic, white pepper, arrowroot powder, and salt. Mix well.
3. 3Form the mixture into very small meatballs, about ½ inch in diameter.
4. 4In a large pot or Dutch oven, heat light olive oil over medium heat.
5. 5Add finely diced white onion and sauté until softened and translucent, about 5 minutes.
6. 6Add the low sodium chicken broth to the pot. Bring to a simmer.
7. 7Add shredded cabbage and bay leaves.
8. 8Gently drop the chicken meatballs into the simmering broth.
9. 9Cook until the meatballs are cooked through, about 10-15 minutes. Ensure the meatballs are floating and cooked internally.
10. 10Reduce heat to low and simmer the soup for at least 30 minutes to allow the flavors to meld.
11. 11Taste and adjust seasoning with salt and white pepper, if needed. Remove bay leaves before serving.
12. 12Garnish with fresh parsley flakes before serving. Serve hot.