CHICKEN MEATBALL SOUP

Chicken Meatball Soup image

Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles.

Provided by TI2GR

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1 pound ground chicken breast
½ teaspoon ground black pepper
½ teaspoon salt
⅝ cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 ½ teaspoons minced garlic
4 cups water
1 (32 fluid ounce) container chicken broth
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 ½ cups sliced parsnip
½ teaspoon salt
½ teaspoon ground black pepper
2 bay leaves

Steps:

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.

Nutrition Facts : Calories 430 calories, Carbohydrate 85.2 g, Cholesterol 34.8 mg, Fat 6.8 g, Fiber 10.4 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 1730.6 mg, Sugar 25.1 g