1 ½lb.ground chickencan substitute for ground turkey
1tspcumin powder
1tspgarlic powder
1tspdried oregano
1tspdried mint
1handfulfreshly chopped parsley
salt and pepper
For the Soup
3cupsfresh butternut square, cut into large cubes
½packagethawed frozen spinach and juiced sueezed out.
1lemon
optional:
red pepper flakes
Instructions
1.) In a large mixing bowl, add the ground chicken and all the spices. Mix until well incorporated.
2.) Take a teaspoon to help measure out the size of the meatballs, then form the mixture by rolling it in between the two palms of your hands creating a ball.
3.) In a large pot over medium-high heat, add the olive oil and all the tiny meatballs. Cook until they start to brown.
4.) Add the butternut squash, spinach, salt, and pepper and enough water to cover all the ingredients.
5.) cook for 45 minutes or until the butternut squash is nice and tender.
Squeeze fresh lemon into the soup before serving. I would not skip this step. Serve as a main dish or appetizer.
Notes
Sometimes frozen spinach can be long and stringy. Try to squeeze out all the liquid from the spinach, then chop to make sure the spinach results in relatively small pieces.