Chicken Meatball Soup recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1730.6 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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

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