Chicken Meatball and Noodle Soup

Recipe by Dotty2
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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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