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Chicken Soup with Tiny Meatballs


Chicken Soup with Tiny Meatballs recipe













Trans-fat Free, Good source of fiber


2 pounds chicken
4 cups water
2 ½ teaspoons basil
½ pound onions
1 each bay leaves
1 clove garlic
5 each carrots
1 x parsley leaves
1 x celery leaves
1 cup beef
finely minced
1 each eggs
1 slice white bread
½ teaspoon salt
1 x black pepper
freshly ground


Place chicken in water in large saucepan.

Add salt, pepper, basil, bay leaf and garlic.

Bring to boil. Lower heat and simmer slowly for ½ hour or until chicken is tender.

Remove chicken from pan.

Cool and carefully skim fat from surface of soup.

Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

Meatballs: Mix beef with egg, bread, salt and pepper.

Form into small meatballs, add meatballs to soup and simmer for 35 minutes.

Meanwhile, skim and bone the chicken .

Cut meat into small pieces.

Garnish the soup with chicken and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 51832% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 612mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 138g
Vitamin A 260% Vitamin C 15%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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