Soups recipes
Chicken Meatball Soup
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 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

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.

Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels. 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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