Chicken meatballs with dumplings healthy low calories soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Soup:Water 16 cups Potatoes 2 medium, cubedRed Bell Pepper, half Celery, raw, 0.5 cup, dicedCauliflower, raw, 1 cup 1 med yellow onionCarrots, raw, 1 cup, choppedSpinach, fresh, 2 cupsSalt, pepper, parsley Garlic 1 TBsp Chicken meatballs:Ground chicken breast,, 2 LbEgg white from 1 large eggDill fresh 1.5 Tbsp1 med yellow onion choppedDumpling batter:Milk, nonfat (skim milk), 0.5 cupWhole Wheat Flour, 1.5 cup Egg white from 2 eggs1 tsp saltDill 1.5 Tbsp
1. Please big pot with water to boil.
2. Mix ground chicken breast, 1 egg white, chopped onion, dill, salt, pepper.
3. When the water is boiling drop small portions (about 1 Tbsp) of chicken mix in the boiling water. Boil until all the meatballs are floating.
4. Remove chicken balls from the water and discard the water. I only doing it because of diet, trying to get it as lean as possible. If you wish to keep the broth then use it as your soup base. Make sure you have enough (about 16 cups).
5. Cut onion and fry it on olive oil until golden color. Add shredded carrots and fry until crispy.
6. Meanwhile cut the rest of the veggies.
7. Dumplings:
-- whip egg whites with salt until frothy
-- add milk, flour and dill
-- mix just until all incorporated, do not overmix.
8. Boil 16 cups of water (or broth)
9. Add potatoes and cook for about 5-7 min.
10. Add all the meatballs, and all the prepared veggies, except garlic and spinach.
11. Take dumplings batter and scoop with teaspoon portions to the boiling soup until all used.
12. Add garlic, spinach and spices as desired.
Serving Size: Makes 16 big portions.
Number of Servings: 16
Recipe submitted by SparkPeople user OLGALAMPCOV.
2. Mix ground chicken breast, 1 egg white, chopped onion, dill, salt, pepper.
3. When the water is boiling drop small portions (about 1 Tbsp) of chicken mix in the boiling water. Boil until all the meatballs are floating.
4. Remove chicken balls from the water and discard the water. I only doing it because of diet, trying to get it as lean as possible. If you wish to keep the broth then use it as your soup base. Make sure you have enough (about 16 cups).
5. Cut onion and fry it on olive oil until golden color. Add shredded carrots and fry until crispy.
6. Meanwhile cut the rest of the veggies.
7. Dumplings:
-- whip egg whites with salt until frothy
-- add milk, flour and dill
-- mix just until all incorporated, do not overmix.
8. Boil 16 cups of water (or broth)
9. Add potatoes and cook for about 5-7 min.
10. Add all the meatballs, and all the prepared veggies, except garlic and spinach.
11. Take dumplings batter and scoop with teaspoon portions to the boiling soup until all used.
12. Add garlic, spinach and spices as desired.
Serving Size: Makes 16 big portions.
Number of Servings: 16
Recipe submitted by SparkPeople user OLGALAMPCOV.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 1.5 g
- Cholesterol: 36.8 mg
- Sodium: 76.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.9 g
- Protein: 16.1 g
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