Yield: 8 Servings
|10 cups||Chicken broth|
|1 pounds||Raw lean ground chicken|
|2 slices||Whole grain bread; crumbled|
|3 tablespoons||Parmesan cheese; grated|
|2 tablespoons||Fresh parsley|
|1 \N||Egg; lightly beaten|
|1 teaspoon||Garlic; minced|
|1 teaspoon||Lemon rind; grated|
|¼ teaspoon||Nutmeg; grated|
|\N \N||Salt and pepper to taste|
|\N \N||Freshly grated Parmesan|
|\N \N||Chopped fresh parsley|
1. In a mixing bowl combine the chicken ball ingredients and mix together with your hands until well-combined. Form into balls the size of walnuts.
2. Bring the broth to a full boil, carefully drop in the balls, cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked.
3. Serve the soup hot, garnished with a light sprinkling of Parmesan cheese and freshly chopped parsley.
Lean turkey can be substituted for the chicken.