In this recipe, baked chicken meatballs and sauteed vegetables in chicken broth are served over a bed of cooked egg noodles.
INGREDIENTS (for 6 servings):
- 1 pound ground chicken breast
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 5/8 cup Italian seasoned bread crumbs
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 1/2 teaspoons minced garlic
- 4 cups water
- 1 (32 ounce) container chicken broth
- 1 1/2 cups sliced carrots
- 1 1/2 cups chopped celery
- 1 1/2 cups sliced parsnip
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
PREPARATION:
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.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
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 meatballs after 10 minutes.