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Ingredients

1 pound ground chicken breast ½ teaspoon ground black pepper ½ teaspoon salt ⅝ cup Italian seasoned bread crumbs 1 egg, beaten 1 tablespoon vegetable oil 1 cup chopped onion 1 ½ teaspoons minced garlic 4 cups water 1 (32 fluid ounce) container chicken broth 1 ½ cups sliced carrots 1 ½ cups chopped celery 1 ½ cups sliced parsnip ½ teaspoon salt ½ teaspoon ground black pepper 2 bay leaves

Nutrition Info

430 calories carbohydrate: 85.2 g cholesterol: 34.8 mg fat: 6.8 g fiber: 10.4 g protein: 12.7 g saturatedFat: 0.8 g servingSize: - sodium: 1730.6 mg sugar: 25.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles.