1 pound ground chicken breast (or turkey), 1 egg, a few fresh basil leaves chopped , a pinch of onion salt & granulated garlic, salt & pepper & 4 T grated romano cheese, 2 quarts of chicken stock/broth, 2 cup chopped spinach, chard or escarole, 1 cup rice. Put spinach & broth in a pot covered to simmer. Mix chicken with egg, herbs & cheese. When the soup is at a simmer (slow boil) drop in your meat in little balls or small spoonfuls & add in your rice. Stir & simmer 20 min or until rice is cooked. This a gluten free & THM “E” worthy 🙂 I used Italian style chicken broth but you could use either & I like 1/2 c tomato sauce added to it. 