Homemade Chicken Meatball Soup - HCG Phase 2 |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A really nice soup, with just enough kick. The meatballs are superbly delicious and you don't feel like you're depriving yourself. Recipes counts for 1 protein, 1 vegetable, and 1 Melba toast. Ingredients:
100 g chicken breasts, ground |
1 teaspoon onion, finely chopped |
1 garlic clove, minced |
1 pinch sage |
1 pinch marjoram |
1 pinch thyme |
1 dash onion powder |
1 dash garlic powder |
1 melba toast, crushed |
2 cups low sodium chicken broth |
2 garlic cloves, minced |
1 bay leaf |
1 dash cayenne pepper |
1 dash sea salt |
1 dash pepper |
4 celery ribs, finely chopped |
1 tablespoon apple cider vinegar |
Directions:
1. Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
2. Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
3. Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
4. Add apple cider vinegar just before serving.
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