NEW RECIPE. Our take on traditional Italian Wedding Soup, with activated rice instead of pasta. Little roasted chicken meatballs (enriched with eggs, sprouted lentil flour and a bit of pureed beef liver) are simmered in chicken bone broth with sauteed collards, a mirepoix of onions, carrots and celery, brown rice (soaked overnight in enzymatic water), porcini powder, garlic, herbs and a spalsh of red wine vinegar that gives it a little extra pizazz!
Ingredients: chicken bone broth,* chicken meatballs (ground chicken,* pastured eggs,* pureed chicken liver,* garlic,* sprouted lentil flour,* Celtic sea salt and black pepper*), brown rice,* onions,* carrots,* celery,* collard greens,* parsley,* garlic,* Celtic sea salt, porcini powder,* red wine vinegar,* celery salt,* oregano,* black pepper* (*=organic)
Recipe is gluten-free, nightshade-free and dairy-free.
