French Onion Soup Chicken Meatballs (Serves 4)

1lb lean ground chicken

1 cup seasoned whole wheat bread crumbs

1 large egg beaten

4 oz finely shredded Gruyere cheese

1 tsp minced garlic

1 tsp finely chopped Italian parsley

1 TBS unsalted butter

1 TBS EVOO

1 medium sweet onion sliced

2 cups low sodium beef broth

2 TBS sherry wine

1/5 TBS majoram

cooking spray

1. Preheat oven to 375

2. Spray baking sheet with cooking spray

3. Put ground chicken, egg, parsley, and 1 oz of shredded cheese into mixing bowl to combine well

4. Roll mixture into 16 balls and place on baking sheet

5. Bake for 25-30 minutes

6. Peel onion and cut into quarters, then cut into strips

7. In large deep cooking pan, melt butter and add EVOO

8. Place onion strips and garlic into pan and saute until onions begin to brown

9. Pour in beef broth and add sherry and marjoram spice, stirring until everything is mixed well

10. Add cooked meatballs and toss in broth

11. Let simmer on low 10 minutes

12. Sprinkle remaining cheese over meatballs, cover with lid and continue to simmer until cheese is melted.

13. Divide into four servings

**Recipe could be made gluten free by using GF breadcrumbs

Notes: Serve over mashed potatoes, mashed cauliflower, egg noodles, or toasted baguettes

Calories: 479

Carbohydrates: 20g

Protein: 38g

Fat: 27g

Saturated Fat: 11.5g

Cholesterol: 115.25mg

Sodium: 1,046mg

Sugar: 2.1g

Fiber: 3g