CHICKEN MEATBALL AND NOODLE SOUP
Wonderful soup recipe that I chipped out of a magazine. This is such a tasty soup that I often serve. Serve with rye bread and you're set to go. This soup can also be frozen--what a bonus.
Provided by Dotty2
Categories Potluck
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
- Meanwhile in Dutch oven heat oil (medium high).
- Cook leeks and garlic about 3 minutes or until soft.
- Add stock and vegetables, dill and gingerroot and bring to boil.
- Reduce heat and simmer for 5 minutes.
- Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
- Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
- Soup can be cooled and frozen in airtight containers up to 2 weeks.
Nutrition Facts : Calories 205.9, Fat 7.9, SaturatedFat 2.1, Cholesterol 69.8, Sodium 532, Carbohydrate 18, Fiber 1.4, Sugar 4.9, Protein 15.3
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