Ingredients:
Almond Veggie Balls in tomato soup.
1 small zucchini (or ½ a large one), grated
3 chard leaves, finely chopped
1 large cooked carrot (or 2 small)
1 cup almond flour
1 cube veggie bouillon
1 egg
1 cup dry oatmeal
½ cup bread crumbs
1. Mix and mash all ingredients.
2. Let sit for a few minutes until consistency of dough is firm.
3. Form 1 ½ inch balls.
4. Drop them into boiling water or your favorite soup (ours is tomato!) and boil for 10 minutes.
Makes about 18 veggie balls.
Enjoy!