Chicken Meatball Soup

Ingredients

• 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 fluid 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

Directions

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.