I used 1 lb. of organic ground chicken for this recipe. To the meat mixture I added chopped garlic, fresh parsley, basil and fresh grated parmesan cheese for more flavor along with other ingredients called for. The preparation time is not correct because it took 30 minutes for prep time including forming 18 small meatballs. The meatballs took 15 minutes to bake but I flipped them over halfway through baking to ensure even browning. I used 4 cups of low-sodium chicken broth in place of water. I did not have any parsnips on hand so I just used 2 large carrots, 2 stalks of celery plus I added chopped garlic, chopped red onions and fresh parsley. When the soup came to a good boil I slowly added the cooked chicken meatballs. I served the soup over some cooked egg noodles, which I prepare earlier, and I garnished with more minced parsley. This was a fresh, delicious and hearty take on classic chicken noodle soup. I served this over a bed of egg noodles. The chicken meatballs were scrumptious and flavorful.
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I used 1 lb. of organic ground chicken for this recipe. To the meat mixture I added chopped...