Chicken Meatball and Noodle Soup
1 egg
1/4 cup dry breadcrumbs
3/4 teaspoon salt (or less)
1/2 teaspoon pepper
1 tablespoon chopped fresh basil or fresh dill
1 lb ground chicken
2 teaspoons vegetable oil
1 cup chopped leeks or onions
2 garlic cloves, minced
8 cups chicken stock
1 1/2 cups carrots
1 1/2 cups celery
3 tablespoons chopped fresh basil or fresh dill
1 piece gingerroot
2 cups egg noodles
fresh parsley (to garnish)
In a bowl beat egg. mix in bread crumbs, chopped herb, salt and pepper.Mix in ground chicken.With damp hands shape into 1" balls. Bake on lightly greased cookie sheet at 350F for 15 minutes turning once. Let drain on paper towels. Meanwhile in dutch oven heat oil (medium high).
Cook leeks or onions and garlic about 3 minutesor until soft.
Add stock and vegetables, fresh herb and gingerroot and bring to boil.
Reduce heat and simmer for 5 minutes.
Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
Remove gingerroot. Taste and adjust seasonings. Garnish each serving with parsley ( before serving).
Soup can be cooled and frozen in airtight containers up to 2 weeks.