2 lb ground chicken thighs (dark meat)*
1 tsp thyme
2 tsp sage (leaves) or 1 tsp rubbed sage
1 tsp marjoram (leaves) or 1/2 tsp ground marjoram
1 tsp all-spice
1 tsp garlic powder
2 tsp kosher salt
1 T maple syrup
1 T olive oil
1 32 oz carton of chicken broth
*If you can't find this, combine 1 lb ground chicken (white meat) with 1 lb ground pork. The ground white meat chicken alone is way too dry.
Pour broth into pot and heat to a boil. Combine meat, spices, maple syrup, and olive oil. Use disher (small ice cream scoop) to scoop meatballs into broth, once boiling. Simmer for 10 minutes, or until done.
