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Chicken Meatball Soup Recipe


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     Chicken Meatball Soup

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals

1 lb ground chicken
1/2 tsp black pepper (for meatballs)
1/2 tsp salt (for meatballs)
1/2 - 3/4 c Italian bread crumbs (seasoned)
1 beaten egg
1 tbsp oil
1 tsp chopped/minced garlic
1 c chopped onion
1 32-oz box chicken broth/stock
4 c water
1 1/2 c chopped celery
1 1/2 c chopped parsnips
1 1/2 c sliced carrots
1 tsp pepper
1 tsp salt
dashes of italian seasonings (parsley, basil, oregano, etc)
2 bay leaves

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 necessary. Place on a greased cookie sheet.
Bake at 400 degrees F for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until translucent in a large pot. Add water, broth, carrots, celery, parsnips, 1 teaspoon salt, 1 teaspoon pepper, other seasonings, and bay leaves. Bring to a boil. Reduce heat, and simmer on medium about 15 to 20 minutes or until veggies are tender. Add meatballs after 10 minutes.

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