Rating: 4.5 stars
72 Ratings
  • 5 star values: 45
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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 Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

430 calories; protein 12.7g; carbohydrates 85.2g; fat 6.8g; cholesterol 34.8mg; sodium 1730.6mg. Full Nutrition
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