Chicken Meatball Soup

• 1 pound ground chicken breast
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5/8 cup Italian seasoned bread crumbs
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 4 cups water
• 1 (32 fluid ounce) container chicken broth
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped celery
• 1 1/2 cups sliced parsnip
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves

1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3. Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

chicken, ground black pepper, salt, italian seasoned bread crumbs, egg, vegetable oil, onion, garlic, water, chicken broth, carrots, celery, parsnip, salt, ground black pepper, bay leaves

Taken from www.allrecipes.com/recipe/13210/chicken-meatball-soup/ (may not work)