Dutch-Style Chicken Meatball Soup

Add chicken broth and water to soup pot, cover, and bring to a boil. Add diced onion, sliced celery and grated carrots and simmer while covered for 30 minutes.

Meanwhile, mix together ground chicken with bread crumbs, pepper and nutmeg in a large bowl. Form into half ounce (15 mL) meat balls. A ¼ cup (60 mL) measure can be cut into four pieces to make half ounce meatballs. Add to soup; simmer for 15 minutes or until no longer pink inside.

Add fine egg soup-type noodles and cook 8-10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and salt.

To serve ladle into bowls and garnish with minced parsley.