Chicken Meatball Soup

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 430 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.