Low Oxalate Italian-Inspired Wedding Soup

Ingredients

• 1 lb skinless boneless chicken breast halves
• 8 cups low sodium chicken broth
• 4 cups cabbage
• 1 medium white onion
• 1 medium shallot
• 0.25 medium green bell pepper
• 2 tablespoons parsley flakes
• 1 teaspoon granulated garlic
• 0.5 teaspoon thyme
• 2 bay leaves
• 0.25 teaspoon white pepper
• 1 tablespoon light olive oil
• 0.25 cup cooked long grain rice
• 0.5 teaspoon salt
• 2 cups bok choy

Instructions

1. 1Grind the skinless boneless chicken breast halves in a food processor or using a meat grinder.
2. 2In a bowl, combine the ground chicken with cooked long grain rice, parsley flakes, granulated garlic, white pepper, and a pinch of salt. Mix well.
3. 3Form the mixture into small meatballs, about 1/2 inch in diameter.
4. 4Dice the white onion and shallot. Dice the green bell pepper into small pieces.
5. 5Heat the light olive oil in a large pot over medium heat. Add the diced white onion and shallot and sauté until softened, about 5 minutes.
6. 6Add the diced green bell pepper and sauté for another 2 minutes.
7. 7Pour in the low sodium chicken broth. Add the bay leaves and Thyme. Bring to a simmer.
8. 8Gently drop the chicken meatballs into the simmering broth. Cook until the meatballs are cooked through, about 10-15 minutes.
9. 9Shred the cabbage and chop the bok choy.
10. 10Add the shredded cabbage and chopped bok choy to the soup. Simmer until the vegetables are tender, about 5-10 minutes.
11. 11Season with salt and white pepper to taste. Remove bay leaves before serving.
12. 12Serve hot, garnished with additional parsley flakes.