Lunch

Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) is for Lunch.

Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) takes 10 minutes to prepare.

Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) takes 20 minutes to cook.

Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) makes 7 servings.

The ingredients for Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) are:

Meatball Ingredients:
Cooking Spray, Pam Cooking Spray, 27 gram
Smart Chicken 99% Lean Ground Chicken, 4 serving
Edenvale Shredded Parmesan Cheese, 1 serving
Carrots, cooked, 1/2 cup slices
Garlic, 1 tsp
Nutmeg, ground, 1/2 tsp
Sage, ground, 1 tsp
Oregano, ground, 1 tsp
Parsley, 1/4 cup
Pepper, black, 1 tbsp
Egg substitute, liquid (Egg Beaters), 1/4 cup

Soup Ingredients:
sweet yellow onion, raw 1 medium onion chopped
Garlic, 2 Tbsp
Celery, raw, 1 cup, diced
Carrots, raw, 1 cup, chopped
Cabbage, fresh, 1/2 head, medium head
Nutmeg, ground, 1/25 tsp
Rosemary, dried, 1 tsp
Pepper, black, 1 tsp
Salt, 1 dash
Swanson Chicken Broth 99% Fat Free, 8 cups
2 Chicken Bullion Cubes
Spinach, fresh, 6 cup
Corn Starch, 1/4 cup
Water, tap,1/4 cup
Lemon Juice, 1 lemon yields
Parsley, 1/4 cup

Here is how you make Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup):

Combine all of the meatball ingredients in a mixing bowl and blend well. Roll into 28 one inch balls and bake on a cookie sheet coated with cooking spray at 350 degrees for 15 minutes. While those are baking spray a pot with cooking spray. Saute Onions, Garlic, Celery, Carrots, Cabbage along with nutmeg, Rosemary, Salt and Pepper on High Heat until Soft. Approximately 10 minutes. Add 8 cups of chicken broth, bullion cubes and bring to a boil. Mix Corn Starch and Water into a slurry and add to soup and continue to boil 5 more minutes. Add in Fresh Spinach and Wilt 1 minute. Remove from heat and use immersion blender to blend completely. Add in Lemon Juice and Parsley. Serve.Serving Size: 2 cups of Soup with 4 MeatballsNumber of Servings: 7Recipe submitted by SparkPeople user JULWHEELER.

The nutritional information for Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 181.5

• Total Fat: 2.2 g
• Cholesterol: 48.6 mg
• Sodium: 1,592.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 4.6 g
• Protein: 21.0 g

The dietary needs meet for Spinach Pota Brata with Chicken Meatballs (Irish Flag Soup) is Low Fat