Cleaning out the fridge - Chicken meatball soup!

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!

Bon Appetite!