Post by marlaoh on Mar 21, 2004 8:21:24 GMT -6
Lowfat Chicken Meatball Soup
1 pound ground chicken breast
0.5 teaspoon ground black pepper
0.5 teaspoon salt
0.625 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1.5 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1.5 cups sliced carrots
1.5 cups chopped celery
1.5 cups sliced parsnip
0.5 teaspoon salt
0.5 teaspoon ground black pepper
2 bay leaves
Directions
1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet
2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3. Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meat
Serves 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Fat: 7.33
Carbs: 85.55
Protein: 13.29
Calories: 461.35
Alcohol: 0.00
1 pound ground chicken breast
0.5 teaspoon ground black pepper
0.5 teaspoon salt
0.625 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1.5 teaspoons minced garlic
4 cups water
1 (32 ounce) container chicken broth
1.5 cups sliced carrots
1.5 cups chopped celery
1.5 cups sliced parsnip
0.5 teaspoon salt
0.5 teaspoon ground black pepper
2 bay leaves
Directions
1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet
2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3. Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meat
Serves 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Fat: 7.33
Carbs: 85.55
Protein: 13.29
Calories: 461.35
Alcohol: 0.00