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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
  
• ******************************************************************************
  
• 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



1. 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.
   
2. 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.
   
3. PLACE DESIRED AMOUNT OF COOKED NOODLES IN EACH SERVING BOWL. LADLE SOUP OVER NOODLES AND SERVE.
   
4. 6 SERVINGS.