Low Oxalate Italian Wedding Soup with Chicken Meatballs

Ingredients

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

Instructions

1. 1Grind the skinless boneless chicken breast halves. In a bowl, combine the ground chicken with cooked long grain rice, 0.5 tsp parsley flakes, granulated garlic, 0.25 tsp white pepper, and 0.5 tsp salt. Form into small meatballs, about 1/2 inch in diameter.
2. 2In a large pot, heat light olive oil over medium heat. Sauté diced white onion and shallot until softened, about 5 minutes. Add 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. 4Gently drop the chicken meatballs into the simmering broth. Cook until the meatballs are cooked through, approximately 10-15 minutes.
5. 5Add shredded cabbage and chopped bok choy to the soup. Continue to simmer until the vegetables are tender, about 5-10 minutes.
6. 6Season the soup with the remaining 0.5 tsp salt and 0.25 tsp white pepper to taste. Remove the bay leaves before serving.
7. 7Serve the soup hot, garnished with additional parsley flakes.