Chicken & meatball soup


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.7
  • Total Fat: 8.7 g
  • Cholesterol: 46.2 mg
  • Sodium: 1,176.8 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 18.1 g

View full nutritional breakdown of Chicken & meatball soup calories by ingredient



Number of Servings: 8

Ingredients

    20 meatballs (I use Market Day Italian meatballs)
    16 oz. chicken breasts
    16 oz. (2 cups) frozen mixed vegetables
    8 oz. Barilla gemelli (you can use whatever pasta you want. I sometimes use ditalini)
    4 tsp. chicken bouillon
    1 tbsp. dried rosemary (you can use fresh as well)
    4 tsp. dried minced garlic
    1 Tbsp. salt

Directions

Boil chicken and salt in about 8 cups water. When chicken is done, take it out of the water and shred it. Skim as much fat out of the water as you can. Into the water, add meatballs and rosemary and bring to boil. Once boiling, add shredded chicken, frozen vegetables, bouillon, and garlic. Bring to boil again. Add gemelli, and cook for time on package. Serve soup.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CPILLS1970.