Chicken Meatball and Noodle Soup

• egg↗1
• dry breadcrumbs↗1⁄4 cup
• salt↗3⁄4 teaspoon

  (or less)

• pepper↗1⁄2 teaspoon
• ground chicken↗1 lb
• vegetable oil↗2 teaspoons
• chopped leeks or 1 cup onion1 cup
• garlic cloves↗2

  minced

• chicken stock↗8 cups
• carrots↗1 1⁄2 cups
• celery↗1 1⁄2 cups
• chopped fresh dill3 tablespoons
• gingerroot1 piece

  (about 1-inch)

• egg noodles↗2 cups
• fresh dill↗

  (to garnish)

Step-by-step instructions

1. 1

   In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.

2. 2

   Meanwhile in Dutch oven heat oil (medium high).

3. 3

   Cook leeks and garlic about 3 minutes or until soft.

4. 4

   Add stock and vegetables, dill and gingerroot and bring to boil.

5. 5

   Reduce heat and simmer for 5 minutes.

6. 6

   Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.

7. 7

   Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).

8. 8

   Soup can be cooled and frozen in airtight containers up to 2 weeks.