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    You are in: Home / Recipes / Chicken Meatball Soup With Pasta Recipe
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    Chicken Meatball Soup With Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef mariajane's Note:

    Using ground chicken breast makes he meatballs lower in fat than wehen using ground beef. If you can't find it, substitute ground turkey breast. This recipe teaches uniformity of size to ensure that all of the meatballs finish cooking at the same time. So delicious!!

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE MEATBALLS

    FOR THE SOUP

    Directions:

    1. 1
      FOR THE MEATBALLS: Combine the first 10 ingredients in a bowl; shape mixture into 48 (1-inch) meatballs.
    2. 2
      Place meatballs on a jelly-roll pan coated with cooking spray. Bake 400F for 20 minutes or until done.
    3. 3
      FOR THE SOUP: Bring water and broth to a boil in a Dutch oven. Add celery, onions, and frozen vegetables; cook 10 minutes or until vegetables are tender.
    4. 4
      Add pasta; cook 8 minutes or until done.
    5. 5
      Add meatballs; cook 2 minutes or until thoroughly heated.
    6. 6
      Place 6 meatballs in each of 8 bowls; divide soup among bowl. Sprinkle evenly with parsley.

    Ratings & Reviews:

    • on February 14, 2010

      55

      This was so good! I loved the chicken meatball so much. I followed the recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Meatball Soup With Pasta

    Serving Size: 1 (508 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 320.7
     
    Calories from Fat 50
    15%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 121.4 mg
    40%
    Sodium 914.4 mg
    38%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.8 g
    11%
    Protein 37.8 g
    75%

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