Chicken Meatball Soup

Submitted by Pete Middleton

 

A favourite among even picky eaters. Serve over egg noodles.

INGREDIENTS

455 g minced chicken breast

1 g ground black pepper

3 g salt

75 g Italian seasoned bread crumbs

1 egg, beaten

15 ml vegetable oil

160 g chopped onion

4 g minced garlic

950 ml water

1 tin chicken broth

185 g sliced carrots

180 g chopped celery

200 g sliced parsnip

3 g salt

1 g ground black pepper

2 bay leaves

DIRECTIONS

1.  Turn cold water on in sink to fine stream. Using wet, bare hands, mix together minced 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 baking 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, stock, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to the boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

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