Categories: Chicken, Main Dish, Soup
Ingredients
- 1 egg
- 1/4 cup dry breadcrumbs
- 3/4 teaspoon salt (or less)
- 1/2 teaspoon pepper
- 1 lb ground chicken
- 2 teaspoons vegetable oil
- 1 cup chopped leeks or 1 cup onion
- 2 garlic cloves, minced
- 8 cups chicken stock
- 1 1/2 cups carrots
- 1 1/2 cups celery
- 3 tablespoons chopped fresh dill
- 1 piece gingerroot (about 1-inch)
- 2 cups egg noodles
- fresh dill (to garnish)
Directions
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In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
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Meanwhile in Dutch oven heat oil (medium high).
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Cook leeks and garlic about 3 minutes or until soft.
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Add stock and vegetables, dill and gingerroot and bring to boil.
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Reduce heat and simmer for 5 minutes.
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Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
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Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
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Soup can be cooled and frozen in airtight containers up to 2 weeks.