Rolls with Almond Dipping Sauce

Rolls with Almond Dipping Sauce

Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 cup thinly sliced carrots
6 cups low-sodium chicken broth
½ cup sliced mushrooms
½ cup thinly sliced celery
2 kale leaves, thinly sliced
8 ounces brown rice pasta, such as rotini, small elbows, or broken spaghetti

Directions:
In a medium bowl, combine the chicken with ¼ teaspoon pepper and salt to taste. Shape into 12 small
balls.
In a Dutch oven over medium-high heat, heat the oil. Cook the meatballs, turning occasionally, until
browned. Transfer to a plate and set aside. Add the onion and cook, stirring frequently, for 4 to 5
minutes, or until translucent. Add the carrots and cook, stirring frequently, for 1 minute. Add the
broth, mushrooms, celery, and kale. Season to taste with salt and pepper. Bring to a boil, reduce the
heat, and simmer for 15 minutes, or until the vegetables are tender.
Meanwhile, prepare the pasta according to package directions. Drain, cover, and set aside.
Gently add the reserved meatballs to the soup and simmer for 10 to 12 minutes, or until they are
cooked through. Add the reserved pasta to the soup, stir to mix, and heat through before ladling into 4
soup bowls.
Makes 4 servings
LUNCH
DAY
13
Wild Rice–Spinach Soup
Nothing warms the heart (and body) like comforting soup. This one requires some advance
preparation, so plan ahead. Soaking the wild rice helps reduce its cooking time by about half.
If you choose to skip this step, cook the wild rice as directed on the package. Soaking the
walnuts—the longer, the better—gives the soup a creamy texture. Both steps are worth it.
TOTAL TIME: 50 MINUTES + SOAKING TIME