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My review
Chicken Meatball Soup
TI2GR
"Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles."
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Ingredients
1 h servings 430 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 430 calories; 6.8 g fat; 85.2 g carbohydrates; 12.7 g protein; 35 mg cholesterol; 1731 mg sodium. Full nutrition
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Reviews
Read all reviews 5167 Ratings
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Most helpful positive review
1/25/2008
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 adde...
Most helpful critical review
9/10/2003
EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!
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1/25/2008
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 adde...
9/20/2000
A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic.
6/17/2003
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, whi...
9/10/2003
EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!
2/23/2008
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 defini...
5/26/2005
The wife and I both loved it. Would make it again for sure. Made it esactly as the recipe read
3/21/2008
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 me...
12/4/2008
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 ...