Chicken Meatball Soup

Chicken Meatball Soup

In this recipe, baked chicken meatballs and sauteed vegetables in chicken broth are served over a bed of cooked egg noodles.

Serves 6
Prep time: 15 minutes
Cook time: 45 minutes

Calories: 461.35
Calories from Fat: N/A
Total Fat: 7.33 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 85.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 13.29 g
Vitamin A: N/A
Vitamin C: N/A


1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup + 2 Tbls 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 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

  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 the meat.

B-man :wink: