Dutch-Style Chicken Meatball Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 310 g serving||Amount|
|Per 310 g serving||% Daily Value|