Chicken Meatball Soup Recipe

Ingredients
<br>- 1 pound ground chicken breast
<br>- ½ teaspoon ground black pepper
<br>- ½ teaspoon salt
<br>- ⅝ cup Italian seasoned bread crumbs
<br>- 1  egg, beaten
<br>- 1 tablespoon vegetable oil
<br>- 1 cup chopped onion
<br>- 1 ½ teaspoons minced garlic
<br>- 4 cups water
<br>- 1 (32 fluid ounce) container chicken broth
<br>- 1 ½ cups sliced carrots
<br>- 1 ½ cups chopped celery
<br>- 1 ½ cups sliced parsnip
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- 2  bay leaves
<br><p></p>Directions
<br>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.
<br>step 2: Bake at 400 degrees F (205 degrees C) for approximately 15 minutes.  Drain on paper towels.
<br>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.
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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

Directions
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.

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