Homemade Chicken Meatball Soup - HCG Phase 2

A really nice soup, with just enough kick. The meatballs are superbly delicious and you don't feel like you're depriving yourself. Recipes counts for 1 protein, 1 vegetable, and 1 Melba toast.

• Ready In: 50 mins
• Serves: 1
• Yields: 6 meatballs

Ingredients

• 100  g chicken breasts, ground
• 1  teaspoon onion, finely chopped
• 1  garlic clove, minced
• 1  pinch sage
• 1  pinch marjoram
• 1  pinch thyme
• 1  dash onion powder
• 1  dash garlic powder
• 1  melba toast, crushed
• 2  cups low sodium chicken broth
• 2  garlic cloves, minced
• 1  bay leaf
• 1  dash cayenne pepper
• 1  dash sea salt
• 1  dash pepper
• 4  celery ribs, finely chopped
• 1  tablespoon apple cider vinegar

Directions

1. Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
2. Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
3. Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
4. Add apple cider vinegar just before serving.