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Polpette Di Pollo in Brodo(Chicken Balls in Soup)

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Submitted by autumn

YIELD

24 balls

PREP

15 min

COOK

6 min

READY

21 min

Ingredients

10 2.4
CUPS L CHICKEN BROTH
Chicken balls
1 453.6
POUND G GROUND CHICKEN
lean
2 2
SLICES SLICES BREAD
whole grain, crumbled
3 45
TABLESPOONS ML PARMESAN CHEESE
grated
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
1 1
EACH EACH EGGS
lightly beaten
1 5
TEASPOON ML GARLIC
minced
1 5
TEASPOON ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML NUTMEG
grated
1 1
X X SALT AND BLACK PEPPER
to taste *
Garnish
1 1
X X PARMESAN CHEESE
freshly grated, to taste *
1 1
X X PARSLEY LEAVES
fresh, chopped, to taste *

Directions

In a mixing bowl combine the chicken ball ingredients and mix forming into balls the size of walnuts.

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.

Serve the soup hot, garnished with a light sprinkling of Parmesan and parsley.

Lean turkey can be substituted for the chicken.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 744g (26.2 oz)
Amount per Serving
Calories 417 29% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 1104mg 46%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 87g
Vitamin A 5% Vitamin C 11%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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