Homemade Chicken Meatball Soup - HCG Phase 2

Submitted by Coffee Criss

"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: 50mins
• Ingredients: 17
• Yields: 6 meatballs
• Serves: 1

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.