Chicken meatballs with dumplings healthy low calories soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Chicken meatballs with dumplings healthy low calories soup calories by ingredient
Introduction
Something completely different then regular chicken dumpling soup. One of my favorite low calories and and low fat soups that you can have at any time of the day. Very healthy and delish! Something completely different then regular chicken dumpling soup. One of my favorite low calories and and low fat soups that you can have at any time of the day. Very healthy and delish!Number of Servings: 16
Ingredients
-
Soup:
Water 16 cups
Potatoes 2 medium, cubed
Red Bell Pepper, half
Celery, raw, 0.5 cup, diced
Cauliflower, raw, 1 cup
1 med yellow onion
Carrots, raw, 1 cup, chopped
Spinach, fresh, 2 cups
Salt, pepper, parsley
Garlic 1 TBsp
Chicken meatballs:
Ground chicken breast,, 2 Lb
Egg white from 1 large egg
Dill fresh 1.5 Tbsp
1 med yellow onion chopped
Dumpling batter:
Milk, nonfat (skim milk), 0.5 cup
Whole Wheat Flour, 1.5 cup
Egg white from 2 eggs
1 tsp salt
Dill 1.5 Tbsp
Directions
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.