Chicken Meatball Soup

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 fluid 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the ground chicken breast, 1/2 teaspoon black pepper, 1/2 teaspoon salt, the Italian seasoned bread crumbs and the beaten egg in a bowl. Mix gently until just combined, then shape into small meatballs about 1 inch across.

2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook 4 minutes until softening, then stir in the minced garlic for 1 minute.

3. Pour in the water and chicken broth, then add the carrots, celery, parsnip and bay leaves. Bring to a boil over high heat.

4. Reduce heat to medium-low so the soup simmers. Carefully drop in the meatballs one at a time so they keep their shape.

5. Simmer uncovered for about 20 minutes, or until the vegetables are tender and the meatballs are cooked through and reach 165°F (74°C) in the center.

6. Stir in the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste, remove the bay leaves, and serve hot.