Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
CHICKEN BALLS
GARNISH
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.