Low Oxalate Chicken Meatball Soup

Ingredients

• 1 lb skinless boneless chicken breast halves
• 0.5 cup white onion
• 0.25 cup shallot
• 0.5 teaspoon granulated garlic
• 1 tablespoon parsley flakes
• 0.5 teaspoon salt
• 0.25 teaspoon thyme
• 1 tablespoon light olive oil
• 6 cup low sodium chicken broth
• 1 piece bay leaves
• 1 sprig rosemary
• 2 cup cabbage
• 1 cup fresh corn kernels
• 0.5 cup short pasta

Instructions

1. 1Finely mince the skinless boneless chicken breast halves. In a bowl, combine the minced chicken with a small amount of finely chopped white onion and shallot, granulated garlic, parsley flakes, salt, and a pinch of thyme. Form the mixture into very small meatballs, about ½ inch in diameter.
2. 2In a large pot, heat a small amount of light olive oil over medium heat. Add the remaining chopped white onion and shallot and cook until softened, about 5 minutes.
3. 3Pour in the low sodium chicken broth. Add a bay leaf and a sprig of fresh rosemary to the broth for added flavor. Bring the broth to a simmer.
4. 4Gently drop the chicken meatballs into the simmering broth. Cook until the meatballs are cooked through, about 8-10 minutes. Remove any scum that rises to the surface.
5. 5Add shredded cabbage and fresh corn kernels to the soup. Simmer until the vegetables are tender, about 5-7 minutes.
6. 6Stir in the short pasta and cook according to package directions until al dente.
7. 7Taste the soup and adjust seasoning with salt as needed. Remove the bay leaf and rosemary sprig before serving.
8. 8Ladle the soup into bowls and garnish with a sprinkle of fresh parsley flakes.