Chicken Meatball and Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Wonderful soup recipe that I chipped out of a magazine. This is such a tasty soup that I often serve. Serve with rye bread and you're set to go. This soup can also be frozen-what a bonus. Ingredients:
1 egg |
1/4 cup dry breadcrumbs |
3/4 teaspoon salt (or less) |
1/2 teaspoon pepper |
1 lb ground chicken |
2 teaspoons vegetable oil |
1 cup chopped leeks or 1 cup onion |
2 garlic cloves, minced |
8 cups chicken stock |
1 1/2 cups carrots |
1 1/2 cups celery |
3 tablespoons chopped fresh dill |
1 piece gingerroot (about 1-inch) |
2 cups egg noodles |
fresh dill (to garnish) |
Directions:
1. 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.
2. Meanwhile in Dutch oven heat oil (medium high).
3. Cook leeks and garlic about 3 minutes or until soft.
4. Add stock and vegetables, dill and gingerroot and bring to boil.
5. Reduce heat and simmer for 5 minutes.
6. Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
7. Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
8. Soup can be cooled and frozen in airtight containers up to 2 weeks.
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