Homemade Chicken Meatball Soup - Hcg Phase 2

• 100 g chicken breasts, ground
• 1 teaspoon onion, finely chopped
• 1 garlic clove, minced
• 1 pinch sage
• 1 pinch marjoram
• 1 pinch thyme
• 1 dash onion powder
• 1 dash garlic powder
• 1 melba toast, crushed
• 2 cups low sodium chicken broth
• 2 garlic cloves, minced
• 1 bay leaf
• 1 dash cayenne pepper
• 1 dash sea salt
• 1 dash pepper
• 4 celery ribs, finely chopped
• 1 tablespoon apple cider vinegar

1. Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
2. Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
3. Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
4. Add apple cider vinegar just before serving.

chicken breasts, onion, garlic, sage, marjoram, thyme, onion powder, garlic powder, melba, chicken broth, garlic, bay leaf, cayenne pepper, salt, pepper, celery, apple cider vinegar

Taken from www.food.com/recipe/homemade-chicken-meatball-soup-hcg-phase-2-492551 (may not work)