Ingredients
Chicken Meatballs:
1¼ pound ground chicken
½ cup EACH: panko breadcrumbs AND parmesan
1 large egg
2 tablespoons dried parsley
2 tablespoons prepared pesto
½ teaspoon garlic powder
1 teaspoon poultry seasoning ot (see notes)
Parmesan Broth:
1 tablespoon olive oil
½ cup onions chopped
Pinch of red pepper flakes
6 cups chicken stock
3 cups water
2-3 rinds of parmesan
1 cup anellini or ditalini pasta (or other small shapes)
¼ cup prepared pesto
1 ½ cups packed greens (kale, spinach, etc.)
Instructions
PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with aluminum foil and spray with cooking spray or use parchment.
BAKE: In a bowl, using a fork, mix together all the ingredients for the meatball except the chicken. Then add the ground chicken and mix until *just* combined. Use a tablespoon of the meat mixture per meatball (you should get 28-35 meatballs.) Place on the prepared baking sheet roughly 1-inch apart and bake for 18-22 minutes or until the meatballs are cooked (or they reach an internal temp of 165ºF.)
SIMMER: While the meatballs bake, heat a 5-quart dutch oven or larger over medium heat. Add the onions and saute them for 5 minutes before adding the red pepper flakes. Pour in the chicken stock, water, and add the parmesan rinds. Allow the stock to simmer for 15 minutes.
FINISH: Then add the pasta and cook according to package instructions. When the pasta is about 3 minutes from being done, add the pesto, greens, and meatballs back into the soup pot. Fish out Parmesan rind; discard. Taste and adjust seasonings as desired. Serve warm topped with more parmesan if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
