Recipe courtesy of Chef Barbara Lynch. Try it at home with your kids … and feel free to use it as your featured recipe if you enter the video contest :)
Ingredients
1 cup cooked UNCLE BEN’S® Brand Rice, such as Natural Whole Grain Brown Rice, cooled
1 pound ground chicken
¼ cup grated onion
2 cloves garlic, grated
3 tablespoons chopped parsley
1 cup grated Parmigiano-Reggiano, plus additional for serving
1 egg, beaten
Seasoned breadcrumbs
6 cups chicken stock, preferably homemade
1 cup packed baby spinach leaves
1 cup thinly sliced peeled carrots
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400 degrees.
In a large mixing bowl, combine cooked and cooled UNCLE BEN’S® Brand Rice with the ground chicken, onion, garlic, parsley, Parmigiano-Reggiano and egg. Season with salt and freshly ground black pepper.
Shape mixture into meatballs that are roughly ½- inch in diameter. Roll them in seasoned breadcrumbs, shaking off excess and arrange on a nonstick sheet pan. Drizzle them with extra virgin olive oil and place in the oven and bake until the meatballs are cooked through and golden brown, about 15 minutes.
Place chicken stock in a large pot and bring to a boil. Add carrots and simmer until tender. Add meatballs and spinach and stir until spinach is just wilted. Ladle soup into bowls, garnish with grated Parmigiano-Reggiano and serve.
Recipe by Lizs Healthy Table at https://liz.afones.com/2014/09/16/chicken-rice-meatball-soup-bens-beginners/