Recipe By TI2GR
Rating
Published Apr 20th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 430

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

Recipe Ingredients

  • 1 pound ground chicken breast
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ⅓ 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

Cooking Directions

  1. 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. 2 Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
  3. 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 meatballs after 10 minutes.

Nutrition Facts

  • Calories 430
  • Carbohydrate 85.2 g
  • Cholesterol 34.8 mg
  • Fat 6.8 g
  • Fiber 10.4 g
  • Protein 12.7 g
  • Saturated Fat 0.8 g
  • Sodium 1730.6 mg
  • Sugar 25.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner. I added garlic - Read more ...
  2. Cooked this for my boyfriend when he was sick. Wonderful recipe! I left out the parsnips and added egg noodles to bulk up the soup. Tastes good with 1/4th the sauteed onions mixed into the meatballs before cooking.
  3. Perfect for on a cold day! I omitted the parsnips (didn t have any) and added small pasta shells and fresh thyme sprigs. The meatballs were a nice change from the usual chicken soup. I ll definitely make it again though I ll tweak the meatballs a bit for a little more flavor. Thanks Betty!
  4. So good! Used all fat free/low sodium chix broth instead of adding water. Added sauteed onion and garlic to the meatballs as well as a pinch of nutmeg which I love in ground chicken. I also added sliced zucchini and 1 can of small white beans to the soup. Instead of baking the meatballs, I - Read more ...
  5. this is so good
  6. The wife and I both loved it. Would make it again for sure. Made it esactly as the recipe read
  7. EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!
  8. We really enjoyed this and the smell while it was cooking was unbelievable! This is a great summer soup because it feels light while still filling you up. We followed the recipe exactly which by the way doesn't mention noodles in the ingredients list so make sure you have some cooking while the soup's simmering. - Read more ...
  9. A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic.
RedCipes