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Categories:
meatballs breadcrumbs onion Parmesan cheese garlic fresh parsley onion powder black pepper salt ground chicken eggs cooking spray water chicken broth celery green onion mixed vegetables pasta shells fresh parsley
Viewed: 36 - Published at: 8 years agoIngredients
- FOR THE MEATBALLS
- 3/4 cup breadcrumbs, seasoned
- 1/2 cup onion, diced
- 1/4 cup fresh parmesan cheese, grated
- 1 tablespoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 lbs ground chicken breast
- 2 large eggs
- cooking spray
- FOR THE SOUP
- 3 cups water
- 3 (14 ounce) cans chicken broth, fat-free, less-sodium
- 2 cups celery, chopped
- 1/2 cup green onion, chopped
- 1 (16 ounce) package frozen mixed vegetables
- 1 cup uncooked pasta shells
- 1/4 cup fresh parsley, chopped
Method
- FOR THE MEATBALLS: Combine the first 10 ingredients in a bowl; shape mixture into 48 (1-inch) meatballs.
- Place meatballs on a jelly-roll pan coated with cooking spray. Bake 400F for 20 minutes or until done.
- FOR THE SOUP: Bring water and broth to a boil in a Dutch oven. Add celery, onions, and frozen vegetables; cook 10 minutes or until vegetables are tender.
- Add pasta; cook 8 minutes or until done.
- Add meatballs; cook 2 minutes or until thoroughly heated.
- Place 6 meatballs in each of 8 bowls; divide soup among bowl. Sprinkle evenly with parsley.
