INGREDIENTS:
1 1/2 cup soft bread crumbs
1/4 cup milk
4 cloves garlic — minced
1 tablespoon olive oil
1 1/2 teaspoon worcestershire sauce
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg — slightly beaten
12 ounces uncooked ground chicken breast
1/3 cup grated parmesan cheese
2 tablespoons snipped fresh flat-leaf parsley
3 tablespoons butter
4 stalks celery — chopped
3 medium carrots — chopped
1 large onion — chopped
1/2 teaspoon freshly ground black pepper
10 cups reduced-sodium chicken broth
3/4 cup dried alphabet-shape pasta
DIRECTIONS:
Meatballs: combine bread crumbs, milk, garlic, oil, Worcestershire sauce, hot pepper sauce, salt, and the 1/4 teaspoon black pepper in a large bowl. Add egg, ground chicken, Parmesan cheese, and parsley; mix well. Shape meat mixture into meatballs, each about 1 inch in diameter. Arrange meatballs in a 15×10x1-inch baking pan.
Bake in a 350°F oven for 12 to 15 minutes or until cooked through. Drain off fat. Set meatballs aside. (Meatballs can be baked ahead and stored in a covered container overnight in the refrigerator or frozen for up to 3 months.)
Soup: melt butter in a large Dutch oven or stockpot over medium-low heat. Add celery, carrots, onion, and the 1/2 teaspoon black pepper. Cook vegetables for 10 minutes, stirring frequently. Carefully add broth. Simmer, covered, for 20 minutes.
Add uncooked pasta; cook, uncovered, for 5 minutes. Add meatballs to soup; cook about 5 minutes more or until heated through and pasta is tender.
This recipe for Chicken Meatball And Noodle Soup serves/makes 8.
Filed under: Baked Pasta Recipes |
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