Soup

Chicken Meatball Soup

Chicken Meatball Soup

Chicken Meatball Soup Ingredients 1 pound ground chicken breast 1/2 teaspoon ground black pepper or 1/2 teaspoon salt and 1/2 - 3/4 cup Italian seasoned bread crumbs 1 egg, beaten or 1 tablespoon vegetable oil and then add 1 cup chopped onions 1 - 2 teaspoons minced garlic 4 cups water 1 (32 ounce) box chicken broth 1 1/2 cups sliced carrots or 1 1/2 cups chopped celery and then 1 1/2 cups sliced parsnip 1/2 teaspoon salt or 1/2 teaspoon ground black pepper 2 bay leaves cooked egg noodles Directions  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. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.  Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add  this 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 25 minutes. Add meatballs after 10 minutes.  Place desired amount of cooked noodles in each serving bowl. Ladle soup over to serve.

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Chicken Meatball Soup

Ingredients

  • 1 pound ground chicken breast
  • 1/2 teaspoon ground black pepper
  • or 1/2 teaspoon salt
  • and 1/2 – 3/4 cup Italian seasoned bread crumbs
  • 1 egg, beaten
  • or 1 tablespoon vegetable oil
  • and then add 1 cup chopped onions
  • 1 – 2 teaspoons minced garlic
  • 4 cups water
  • 1 (32 ounce) box chicken broth
  • 1 1/2 cups sliced carrots
  • or 1 1/2 cups chopped celery
  • and then 1 1/2 cups sliced parsnip
  • 1/2 teaspoon salt
  • or 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • cooked egg noodles

Directions

  1.  Turn  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 degre C) for approximately 15 minutes. Drain on paper towels.
  3.  Meanwhile, saute onions and  then add  garlic in oil until tender/ clear in a large pot. Add  this 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 20  to 30 minutes. Add meatballs after 10 minutes.
  4.  Place desired amount of cooked noodles in each serving bowl. Ladle soup over to serve.

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