Garbanzo Bean Chicken Soup
- 4 cups water
- 1 pound chicken thighs or ground chicken
- 1/4 cup rice
- 1 large egg
- 4 yukon potatoes
- 1 yellow onion
- 1 medium carrot
- 1 Tablespoon extra virgin olive oil
- 1 14- oz can organic garbanzo beans
- 1 stem fresh dill
- black ground pepper
Cook 1/4 cup of rice, drain.
Mix 1 pound ground chicken (I grind chicken thighs), 1 large egg, cooked rice, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper.
Fill a large pot with 4 cups of water and bring to a boil.
Make balls from chicken mix and drop to boiling water. Cook for 10 minutes.
Peel and cut into smaller pieces 4 potatoes.
Take chicken meatballs out onto a pan.
Strain water from chicken into a clean pot. Add potatoes into the water from chicken and boil until soft.
Meanwhile, add 1 Tablespoon extra virgin olive oil to the pan with meatballs.
Chop 1 onion and grate 1 medium carrot. Add to the pan with meatballs.
Sauté for 5 minutes.
Add meatballs to cooked potatoes.
Add drained 14 oz garbanzo beans to the pot.
Add fresh chopped dill.
Salt and pepper to taste.
Bring all to a boil. Enjoy.
Calories: 313kcal | Carbohydrates: 31g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 76mg | Potassium: 680mg | Fiber: 6g | Sugar: 3g | Vitamin A: 27.4% | Vitamin C: 14.5% | Calcium: 7% | Iron: 27%