The original version of this soup was created with venison meatballs for a farewell dinner for one of my son's friends who was moving to Colorado. We had nine young adults at Sylvan Run for a day of sleigh riding fun celebrating friendship. Whenever I'm upstate it seems that my earthy side really comes out in my cooking. This hearty soup was consumed nearly to the last drop amidst a low rumble of oooos, ahhhhhs and OMGs that just made my heart soar.
This revised version features white meat chicken meatballs... the flavor pallet still rocks!
· 2 lbs ground chicken breast
· 1 tbsp Penzey's Northwoods seasoning ( or similar earthy blend)
· 1 lge egg
· flavored breadcrumbs
· avocado oil
· 64+ oz chicken stock
· 16 oz pkg frozen baby lima beans
· 1 lge onion cut up
· 1 cup of baby carrots
· 2 zucchini cut up to bite size quarters
· 8 oz portobello mushrooms rinsed and cut in quarters
· 1/2 tsp black pepper
· 1/2 tsp oregano
· 1/2 tsp cumin
· 1 cup ditalini
· 1.5 cups cherry tomatoes
· 1 cup chopped fresh spinach
Preparation:
Place chop meat in a large mixing bowl. Mix in the beaten egg and the Northwoods seasoning along with enough breadcrumbs to be able to shape and roll 3/4" meat balls. Brown these in a large skillet or Dutch oven with a little avocado oil. Once browned on all sides, place the meat in a 7 qt crockpot.
Cook on high for 4 1/2 hours. Add chopped spinach, whole cherry tomatoes and ditalini and cook another 15-20 minutes or until pasta is soft.
Serve with some hot whole grain farm bread and shaved parmesan for those who like cheese on their soup.
Blessed be... and happy cooking!