Smart Rustic Double Chicken and Feta Meatball Soup
with Wild Rice and Garden Veggies
Don't sacrifice cozy comforts to be calorie-conscious. This simple, smart recipe delivers on all levels with tender, feta-laced meatballs simmered with aromatic veggies and a wild rice medley!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wild Rice Medley
Feta Cheese, crumbled
Chicken Broth Concentrate
Dill-Garlic Spice Blend
Not included in your delivery
Wash and dry all produce. Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, mirepoix and rice. Season with salt and pepper, then cook, stirring often until rice is toasted, 2-3 min.
Add broth concentrate, 1/8 tsp (1/4 tsp) salt and 4 cups (8 cups) water. Bring to a boil over high. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 15 min.
Meanwhile, roughly chop spinach.Add chicken, half the feta, half the Dill-Garlic Spice Blend (use all for 4 ppl), and 1/2 tsp (1 tsp) salt to a medium bowl. Season with pepper, then combine.Using two spoons, form 32 mini rustic meatballs (64 mini meatballs for 4 ppl). (NOTE: It’s okay if meatballs are not perfectly round!)
Once stew has been simmering for 15 min, add meatballs.Bring to a simmer over high. Reduce heat to medium-low. Cover and cook, stirring occasionally, until rice is tender and meatballs are cooked though, 5-7 min.**
Add spinach. Season with salt and pepper, then stir until spinach wilts, 30 sec. (TIP: For an extra flavour boost, add any remaining Dill-Garlic Spice Blend instead of salt!)Divide soup between bowls. Sprinkle remaining feta over top.