HCG Phase 2 - Chicken Ball and Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp caraway seed2 tsp chopped garlic1/4 cup chopped onion1/4 cup chopped celery1 tsp chopped fresh rosemary1 tsp thyme leaves chopped2 cups shredded cabbage2 cups water2 cups Chicken Stock3 melba toast wafers crushed1 egg white1/2 # Ground white meat chickensea salt and pepper
Mix egg white and Chicken thorougly. Add salt and pepper and the Melba Toast Crumbs. Mix well.
Form meat mix into small balls, aprox. 20.
In a sauce pot over medium heat, saute the onion, garlic, and celery with pam and a splash of water until veggies are softened. Add Caraway seed and crushed toast in pan with saute veggies. Add stock and water. Add thyme and rosemary.
In a 12-14inch saute pan over med-high heat. Spray pan with Pam and Brown off the meatballs on one side for 3 minutes, spray tops of balls with Pam. Flip balls and brown 3 more minutes. Deglaze the pan with with a 1/4 cup water and add all to the soup. Bring to a boil and reduce heat to simmer.
Cook meatballs and soup for 10 minutes and add cabbage. Return to a boil and reduce heat to simmer again for 10 more minutes and serve.
Serving Size: makes 2 large bowls of soup (10 balls each)
Number of Servings: 2
Recipe submitted by SparkPeople user HELLOJODY.
Form meat mix into small balls, aprox. 20.
In a sauce pot over medium heat, saute the onion, garlic, and celery with pam and a splash of water until veggies are softened. Add Caraway seed and crushed toast in pan with saute veggies. Add stock and water. Add thyme and rosemary.
In a 12-14inch saute pan over med-high heat. Spray pan with Pam and Brown off the meatballs on one side for 3 minutes, spray tops of balls with Pam. Flip balls and brown 3 more minutes. Deglaze the pan with with a 1/4 cup water and add all to the soup. Bring to a boil and reduce heat to simmer.
Cook meatballs and soup for 10 minutes and add cabbage. Return to a boil and reduce heat to simmer again for 10 more minutes and serve.
Serving Size: makes 2 large bowls of soup (10 balls each)
Number of Servings: 2
Recipe submitted by SparkPeople user HELLOJODY.
Nutritional Info Amount Per Serving
- Calories: 275.4
- Total Fat: 12.5 g
- Cholesterol: 95.0 mg
- Sodium: 770.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.5 g
- Protein: 26.4 g
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