HCG friendly chicken meatball soup

2 cups low sodium chicken broth

1 pound extra lean ground chicken

2 tsp McCormick Grill Mates Montreal Chicken seasoning, divided

2 stalks celery, diced

1 sweet onion, diced

1 TB Braggs apple cider vinegar

2 TB Braggs liquid aminos

2 bay leaves

2-4 cloves of garlic, minced

also very good with added spinach or cabbage in the final steps. Remove meatballs, bring broth to boil and add more fresh veggies and cook til desired consistency.

In a large saucepan, add broth, liquid aminos, apple cider vinegar, garlic, 1 tsp Montreal seasoning, celery and onion. Heat to low boil.

Mix together the ground chicken and 1 tsp of montreal seasoning. Can add additional seasoning if you prefer. I use a small scoop that makes uniform balls about 1 inch to scoop out meat mixture and put into the broth. Do this with all the meat. Try and get the meatballs all the same size. Add your bay leaves to broth and let simmer at least 30 minutes til your meatballs are cooked and veggies are soft.

Remove the bay leaves. Portion out your chicken meatballs into 4 equal servings. Should be about 6 meatballs. Add 1/2 cup broth and veggies to each meat serving.




Serving Size: makes 4 servings of soup

Number of Servings: 1

Recipe submitted by SparkPeople user SHARIMARIEJ.