| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Soups, Poultry, Main dish, Tried | 8 | Servings | |
INGREDIENTS
| 10 | c | Chicken broth |
| 1 | lb | Raw lean ground chicken |
| 2 | sl | Whole grain bread; crumbled |
| 3 | tb | Parmesan cheese; grated |
| 2 | tb | Fresh parsley |
| 1 | Egg; lightly beaten | |
| 1 | ts | Garlic; minced |
| 1 | ts | Lemon rind; grated |
| 1/4 | ts | Nutmeg; grated |
| Salt and pepper to taste | ||
| Freshly grated Parmesan | ||
| Chopped fresh parsley |
INSTRUCTIONS
CHICKEN BALLS GARNISH 1. In a mixing bowl combine the chicken ball ingredients and mix together with your hands until well-combined. Form into balls the size of walnuts. 2. Bring the broth to a full boil, carefully drop in the balls, cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked. 3. Serve the soup hot, garnished with a light sprinkling of Parmesan cheese and freshly chopped parsley. Lean turkey can be substituted for the chicken. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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