10 c Chicken broth
—–CHICKEN BALLS—– 1 lb Raw lean ground chicken
2 sl Whole grain bread — crumbled
3 tb Parmesan cheese — grated
2 tb Fresh parsley
1 Egg — lightly beaten
1 t Garlic — minced
1 t Lemon rind — grated
1/4 ts Nutmeg — grated
Salt and pepper to taste —–GARNISH—– Freshly grated Parmesan 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.