Chicken Meatball Soup

• 3 Chicken Breast
• 1 C Frozen Spinach
• 1/2  Rough Chopped Onion
• 1 Rough Chopped Apple
• 4 Cloves Garlic
• 1/2 C Bread Crumbs
• 3 Eggs
• 1/4 t Red Pepper Flakes
• 1 t Salt
• 1/4 t Oregano

I use a meat grinder with this recipe, but you can use a food processor instead to cut up your veggies and then add the meat (ground chicken), seasoning , bread crumbs, and eggs just like you would if you were making meatballs with hamburger.

When I use the meat grinder, I roughly chop my chicken breast as well as all the veggies before I feed them into the meat grinder. Once everything is evenly ground, I add the eggs, seasonings, and bread crumbs. I roll out small ice cream scoup sized meat balls and place them on a baking sheet. Preheat the oven to 350 degrees and bake the meatballs for about 20 minutes or until cooked all the way through.

• 1 C  Chopped Carrots
• 1 C Chopped Celery
• 1 C Chopped Onion
• 6 C Chicken stock ( I use homemade, but any will work)
• 2 C Water
• Salt to taste
• 1/4 t Pepper
• 1 t Cumin
• 1/2 t Oregano

While the meatballs are cooking add your stock, water, veggies, and seasonings to the pot. Season with salt and pepper to taste. Cook the broth until the veggies are to your desireable texture.

When serving place the meatballs in the bowl first and then add the veggies and broth to the top. I like to garnish with a little parmesan cheese.

Moroccan beef Stew

  

• 1 med onion rough chopped
• 1 C parsnips rough chopped
• 1 C carrots rough chopped
• 2 C sweet Potatoes rough chopped
• 4 smashed garlic cloves
• 3 T Olive oil
• 2 lbs Beef cut in 1 inch cubes
• 15 oz can of stewed tomatoes
• 2/3 C red wine
• 1 t Cinnamon
• 2 1/2 t Salt
• 2 1/2 t Pepper
• 2 t Fresh thyme
• 1/2 t Red pepper flakes
• 3 C Water
• 2 Beef boullion cubes or two t beef paste
• 1 C Flour

Get a paper grocery beg and add 1 C flour, 1 t salt, 1 t pepper, beef and garlic to the beg. mix or shake the ingredients together untill the flour is covering all the meat.

Get your stew pot hot and add the olive oil. when its hot and ready add the meat to the pot. Once the meat is browned add the wine and deglaze the pot. add the diced tomatoes, 2 c water, red pepper flakes, 1 1/2 t salt, 1 1/2 t pepper, beef boullion cubes, thyme, and cinnamon. let this cook on low with the lid on for up to two hours. The longer it cooks the more tender the meat is going to be.

When you are about 40 min from serving add the veggies and 1 additional cup of water and turn the heat up to medium heat and cover.

When ready to serve garnish with some fresh green onions. Enjoy !!!!

PS. you can also make this dish in the crock pot. You will just to the frist stage of cooking while you are gone. like i said the longer you cook the meat the more tender it will be. Once you get home or 40 min from eating add the veggies and additional water.