Low Carb Italian Wedding Soup

I love Italian Wedding Soup, but it is chalked full of those evil little noodles that makes it off limits to me. This alternative turned out great and maybe even better then the real deal. This soup is really forgiving and you can really make to suit your tastes.

• 3 quarts or a 1/2 stockpot of Chicken Broth  - I used chicken soup base, but homemade or boullion will work too.
• Green Onions (3) / Or Leeks (1)
• 3-5 cups of chopped Dark Greens finely chopped ( Kale, Chard, and Spinach )
• Cauliflower - 1 head or frozen bag "riced" or cut very small
• Salt
• Pepper
• Garlic (minced, dried powder, whatever you have.)
• 5-6 Chicken Burgers, or sausages - I took chicken breast, spinach, egg, and feta cheese with roasted garlic and rosemary seasoning and ran it all through our meat grinder. We originally used the mix to make burgers earlier in the week, but the leftovers worked great for this recipe. A food processor would work just find if you didnt have a meat grinder. Put the raw mix into the freezer to firm up a bit and make it more workable and then form it into patties. Cook thoroughly in the oven at 350 about 15-20 minutes or until  no pink in the chicken.

Add kale (if fresh) and onions into stock pot with the broth and bring to a very gentle boil. Add spinach, swiss chard, and riced cauliflower (if fresh, if frozen wait) and boil 2-3 minutes. If you love commercial canned italian soup best, then let the greens cook longer so more mushy, but they are better for you if not cooked into oblivion. Once greens soften, turn down heat to medium and add pre-cooked chicken burgers/sausages (and/or frozen cauliflower). Add salt, pepper, and garlic to personal tastes. In about 5 -7 minutes you should be ready to go.