I already had ground chicken defrosting though, so I needed something to use it up, along with what groceries were left in my house at the end of the week. A quick search on myrecipes.com produced this recipe from an old issue of Cooking Light.
This wasn't bad, but probably not something I'd plan on making again. It was quick, and I had everything on hand, so that was good... but, to my dawg Randy Jackson, "it was just okay for me." First of all, the liquid is not NEARLY enough. I did halve the recipe, but I ended adding much more liquid than even the original quantity calls for - and I still didn't have enough. I've had better, I've had worse...
3/4cup seasoned breadcrumbs 1/2cup diced onion 1/4cup (1 ounce) grated fresh Parmesan cheese 1tablespoon garlic powder 1tablespoon chopped fresh parsley 1teaspoon onion powder 1teaspoon black pepper 1/2teaspoon salt 2pounds ground chicken breast 2large eggs Cooking spray
3cups water 3(14-ounce) cans fat-free, less-sodium chicken broth 2cups chopped celery 1/2cup chopped green onions 1(16-ounce) package frozen mixed vegetables 1cup uncooked small pasta shells 1/4cup chopped fresh parsley
PreparationPreheat oven to 400°.
To prepare 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 at 400° for 20 minutes or until done.
To prepare 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 bowls. Sprinkle evenly with parsley.
8 servings (serving size: about 1 1/3 cups)
CALORIES 302(13% from fat); FAT 4.4g (sat 1.5g,mono 1.3g,poly 0.8g); PROTEIN 36.3g; CHOLESTEROL 121mg; CALCIUM 109mg; SODIUM 920mg; FIBER 4.2g; IRON 2.8mg; CARBOHYDRATE 27.8g