- 1 pound ground chicken breast
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 5/8 cup Italian seasoned bread crumbs
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 1/2 teaspoons minced garlic
- 4 cups water
- 1 (32 fluid ounce) container chicken broth
- 1 1/2 cups sliced carrots
- 1 1/2 cups chopped celery
- 1 1/2 cups sliced parsnip
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
- Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
- Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
03/24/2017
recipepes.com
Chicken Meatball Soup, recipe
PT15M
PT1H
5
455 calories
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