Chinese Meatball Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (48 oz) can low sodium chicken brothPinch of kosher salt1 lb ground skinless chicken breast2 Tbsp hoisin sauce.25 black pepper1 bunch of watercress, tough stems removed6 scallions, thinly sliced
Bring broth and salt just to boil in Dutch oven.
Meanwhile, combine chicken, hoisin sauce and pepper in medium bowl. Form 8 (2 inch) meatballs.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add meatballs and cook, turning frequently, until browned, 6-8 minutes. Reduce heat, cover and cook, shaking skillet occasionally, until meatballs are cooked through, 5-6 minutes. Add meatballs, watercress and scallions to hot broth, stirring until watercress wilts.
Serving Size: 4 servings (2 meatballs with 2 cups soup)
Number of Servings: 4
Recipe submitted by SparkPeople user BACKSOFANGLES.
Meanwhile, combine chicken, hoisin sauce and pepper in medium bowl. Form 8 (2 inch) meatballs.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add meatballs and cook, turning frequently, until browned, 6-8 minutes. Reduce heat, cover and cook, shaking skillet occasionally, until meatballs are cooked through, 5-6 minutes. Add meatballs, watercress and scallions to hot broth, stirring until watercress wilts.
Serving Size: 4 servings (2 meatballs with 2 cups soup)
Number of Servings: 4
Recipe submitted by SparkPeople user BACKSOFANGLES.
Nutritional Info Amount Per Serving
- Calories: 215.8
- Total Fat: 11.3 g
- Cholesterol: 130.2 mg
- Sodium: 927.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.9 g
- Protein: 23.8 g
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