1poundground chicken (minced chicken) - chicken breast
2clovesgarlic - minced
1tablespoonoat flour
1teaspoonoat flour - additional
¾teaspoonsalt
¼teaspoonground black pepper
¼teaspoononion powder
¼teaspoondried oregano
½teaspoondried parsley
1mediumeggs
FOR THE SOUP:
12cupschicken stock (chicken broth or chicken bouillon)
2tablespoonsparsley - fresh, chopped
3cupskale - chopped, large stems removed
2mediumeggs
2tablespoonsParmesan cheese - grated
1pinchsalt - to taste
1pinchground black pepper - to taste
Instructions
Preheat your oven to 350°F.
In a large mixing bowl, mix all meatball ingredients.
Mix well until all of the ingredients are evenly dispersed.
Using a spoon or a cookie scoop, drop by rounded spoonful onto a lined cookie sheet. Bake for 10 minutes.**
Bring the broth to a boil.
Add the meatballs, kale, and parsley to the boiling broth. Simmer until the kale is wilted and the meatballs are fully cooked – about 3-4 minutes.
In the meantime, whisk together the eggs and parmesan cheese.
Stir the soup in a fluid, circular motion and slowly drizzle in the egg mixture.
Season with salt and pepper.
Serve with parmesan cheese if desired.
Notes
*I used a pound of chicken breasts and pulsed them in my food processor to make my ground chicken**The meatballs will not be thoroughly cooked after 10 minutes. You only want to cook them partially to finish cooking in the hot soup.