CHICKEN MEATBALL SOUP
List of Ingredients
- 1 LB. GROUND CHICKEN BREAST
- 1/2 TEASPOON GROUND BLACK PEPPER
- 1/2 TEASPOON SALT
- 1/2 TO 3/4 CUP ITALIAN SEASONED BREAD CRUMBS
- 1 EGG BEATEN
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- 1 TABLESPOON VEGETABLE OIL
- 1 CUP CHOPPED ONIONS
- 1 TO 2 TEASPOONS MINCED GARLIC
- 4 CUPS WATER
- 1 ( 32 OUONCE BOX) SWANSON CHICKEN BROTH
- 1 1/2 CUPS SLICED CARROTS
- 1 1/2 CUPS CHOPPED CELERY
- 1 1/2 CUPS SLICED PARSNIP
- 1/2 TEASPOON EACH SALT AND GROUND BLACK PEPPER
- 2 BAY LEAVES
- COOKED EGG NOODLES
Instructions
- HAVE A BOWL OF COLD WATER HANDY. USING WET 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 NECESARY. PLACE ON A GREASED COOKIE SHEET. BAKE IN A PREHEATED 400° OVEN FOR APPROXIMATELY 15 MINUTES. DRAIN ON PAPER TOWELS.
- SAUTE ONIONS AND GARLIC IN OIL UNTIL TENDER IN A LARGE POT. ADD WATER, BROTH, CARROTS, CELERY, PARSNIPS, 1/2 TEASPOON EACH SALT, PEPPER AND BAY LEAVES. BRING TO A BOIL. REDUCE HEAT, AND SIMMER ABOUT 15 MINUTES TO 25 MINUTES. ADD MEATBALLS AFTER 10 MINUTES.
- PLACE DESIRED AMOUNT OF COOKED NOODLES IN EACH SERVING BOWL. LADLE SOUP OVER NOODLES AND SERVE.
- 6 SERVINGS.
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