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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chicken Meatball and Noodle Soup Recipe

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This recipe for Chicken Meatball and Noodle Soup is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
1/4 cup dry unseasoned bread crumbs
3/4 tsp salt
1/2 tsp black pepper
1 lb ground chicken
2 tsp vegetable oil
1 cup chopped leeks (white part only)
2 cloves garlic, minced or pressed through garlic press
8 cups chicken broth
1 1/2 cups each thinly sliced carrots and celery
3 tbsp chopped fresh dill
1 piece (1 inch) fresh gingerroot
2 cups egg noodles - medium width
Directions:
Directions:
1. In bowl, beat egg; mix in bread crumbs, salt and pepper. Mix in chicken. With damp hands, shape into 1 inch balls. Bake on lightly greased baking sheet in preheated 350ºF oven for 15 minutes, turning once. Let drain on paper towels.

2. Meanwhile, in Dutch oven or soup pot, heat oil over medium heat; cook leeks and garlic for about 3 minutes or until softened. Add stock, carrots, celery, dill and gingerroot; bring to boil. Reduce heat to medium-low; cover and simmer for 5 minutes. Stir in noodles and meatballs; cook for 8 to 10 minutes or until vegetables and noodles are tender. Remove gingerroot and discard. Taste and adjust seasonings. Garnish each serving with chopped fresh dill.

3. If you are not going to eat the soup all at once, I would cook the noodles separately and add them to each person's bowl. Otherwise, the noodles absorb a lot of the liquid and you will have to add more chicken stock each time you reheat the soup.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is one of your childhood favourites and is from a Canadian Living magazine from 1993. Can be doubled and freezes well. I would freeze the cooked noodles separately in small ziploc bags. Serves 6-8.

 

 

 

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