Tomato soup with chicken meatballs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Ground chicken |
| ¼ | cup | Finely chopped onion, divide |
| 2 | teaspoons | Chopped fresh parsley |
| ¼ | cup | Finely chopped celery |
| ½ | teaspoon | Vegetable oil |
| 1 | cup | Tomato juice |
| ½ | cup | Ready to serve chicken broth |
| ¼ | teaspoon | Paprika |
| ¼ | cup | Cooked elbow macaroni |
| Dash of pepper | ||
Directions
In small mixing bowl combine chicken, 1 T. onion, and 1 t. parsley.
Shape into 6 equal meatballs; set aside.
In 1-quart microwavable casserole combine remaining onion, the celery and oil, stirring to coat. Cover and microwave on HIGH (100%) for 2 minutes, stirring once halfway through cooking, until onion is translucent.
Add tomato juice, borth, and paprika and stir to combine; mivrowave on HIGH for 2 minutes. Add meatballs; cover and microwave on HIGH for 2 minutes.
Add macaroni, remaining parsley, and the pepper and stir to combine.
Microwave on HIGH for 30 seconds, until meatballs are no longer pink.
Per serving: ½ Fat, 2 Proteins, 2 Vegetables, ½ Bread, 20 Optional Calories
278 Calories, 11g Fat