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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles. Ingredients:
1 pound ground chicken breast |
1/2 teaspoon ground black pepper |
1/2 teaspoon salt |
5/8 cup italian seasoned bread crumbs |
1 egg, beaten |
1 tablespoon vegetable oil |
1 cup chopped onion |
1 1/2 teaspoons minced garlic |
4 cups water |
1 (32 fluid ounce) container chicken broth |
1 1/2 cups sliced carrots |
1 1/2 cups chopped celery |
1 1/2 cups sliced parsnip |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 bay leaves |
Directions:
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.
2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
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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