ITALIAN CHICKEN MEATBALL SOUP

Meals in our house have become pretty healthified.  As we get older we realize that eating healthy and cutting out preservatives can make you feel energized and not as sluggish. This recipe uses ground chicken breast( which I ground myself ) and healthy vegetables for a great filling meal that keeps us feeling satisfied  and not craving a fat filled alternative.  These meatball also make a great meat balls and spaghetti dinner.

• 1/2# ground chicken breasts
• 1 tsp dried Italian seasoning
• 1/8 cup egg beaters
• 3 tbsp panko bread crumbs

Start a medium pan of water boiling on the stove.  Mix all the meatball ingredients together.  Roll into 1 inch meat balls and drop into boiling water for 5 minutes.  Remove and set aside.

• 1/2 cup diced onions
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups kale, torn in small pieces
• 1/4 cup quick cook barley
• 4 cups chicken broth
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• salt and pepper to taste

In a large kettle heat on medium the 1 tbsp olive oil.  Add the diced celery, carrots and onions, red pepper flakes and salt and pepper to taste.  Saute for 5 minutes.  Add the chicken broth and barley, and bring to boil.  Reduce to simmer and cook for 5 minutes.  Add the chicken meatballs and kale and simmer  minute.  Let stand 5 minutes before serving.