Recipe: Florentine Egg Drop Soup with Mini Chicken Meatballs

One of the things that has gotten me through the cold winter months has been soups. This is one that was pieced together from a variety of other recipes, but works great together. Loaded with protein and pretty simple to make, it is a favorite of my family and friends!

 

Florentine Egg Drop Soup with Mini Chicken Meatballs

Mini Chicken Meatballs

(this part of the recipe was stolen from Giada... mmmmm... Giada.... mmmmmm)

1/4 cup plain bread crumbs

1/4 cup chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 tablespoon skim milk

1 tablespoon ketchup

3/4 cup grated Romano

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground chicken

Soup

Ingredients:

• 8 cups chicken broth or stock
• 4 eggs, lightly beaten
• 2-4 green onions, minced
• 1/2 teaspoon white pepper
• 1 bag spinach, chopped

Directions

Meatball Preparation:

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Soup Preparation:

Combine the chicken broth, cooked meatballs, chopped green onions, and white pepper in a large soup pot. When the soup comes to a boil, reduce the heat, add the spinach and simmer, covered, for 20-30 minutes. Remove soup from heat and add the beaten eggs, using the tips below.

Tips for making Egg Drop Soup:
 Lightly beat the egg so that no bubbles form

Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)

Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady)

Begin stirring as soon as you start pouring in the egg

To make shreds or threads, stir rapidly for at least 1 minute

Stir the beaten egg in one direction only 

This will make about 12 servings, with each serving containing about 200 calories, 6.8 g of fat, and 21.1 g of protein. This is close to the perfect gastric bypass food!