At the end of the week I love making a big pot of something to use up all of our extra veggies before they start to go bad. Today it was Chicken Meatball Soup - and it was delicious!!
My favorite part about cooking like this is that anything goes. You don't have to follow a recipe or buy any special ingredients - the fun is to use up what you have and see what you can come up with!
When I went food shopping earlier in the week they were having a buy one get one free sale on ground chicken. We had chicken tacos on Wed - I forgot to freeze the extra package and I noticed the sell buy date was marked for today (woops!)
So that's where chicken meatballs came into the picture..
Here's what I used -
- 1 lb of ground chicken
- 1 egg
- About 3 tablespoons parsley
- 2 tablespoons Parmesan cheese
- 2 cloves crushed garlic
- 1/4 of an onion grated
-salt and pepper
Using a tablespoon makes measuring the meatballs so easy!
Pop the meatballs into a 400 degree oven for 25- 30 minutes
Start heating up your chicken broth - I used organic fat free chicken broth since Matt's been on a health kick lately!
If you don't have enough stock on hand just use some bullion - It's will be just as tasty I promise!
While that is cooking it's time to start chopping.. and chopping.. and chopping!
The veggies I had around were onions, garlic, carrots, mushrooms, turnip and collard greens
After that comes to a boil let it simmer for 15-20 minutes before adding in your cooked meatballs.
I let mine cook for 1-2 hours which leaves all the veggies
cooked through and the meatballs nice and tender!