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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.97 Kcal (837 kJ) | ||
| Calories from fat | 65.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 67.51mg | 23% | |
| Sodium | 522.64mg | 22% | |
| Potassium | 585mg | 12% | |
| Total Carbs | 18.09g | 6% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 15.8g | 32% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.49 Kcal (278 kJ) | ||
| Calories from fat | 21.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 11% | |
|---|---|---|---|
| Cholesterol | 22.45mg | 23% | |
| Sodium | 173.78mg | 22% | |
| Potassium | 194.51mg | 12% | |
| Total Carbs | 6.01g | 6% | |
| Sugars | 1.91g | 23% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 5.25g | 32% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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