4 servings (1 1/2 cups soup with 6 meatballs)
Ingredients:
1 pound ground chicken breast
1/4 cup breadcrumbs
1 egg
1/2 cup onions, diced
3 tsp minced garlic, divided
1 tsp onion powder
1/2 tsp black pepper
1/2 cup hot sauce, divided
1 cup celery, diced
1 cup carrots, diced
2 tbsp tomato paste
6 cups chicken broth
Salt and pepper to taste
Directions:
First make the meatballs:
Preheat oven to 350F. In a large bowl, combine the ground chicken breast (or turkey breast), bread crumbs, egg, 1 tsp minced garlic, 1/4 cup onion, onion powder, black pepper and 1/4 cup hot sauce. Mix thoroughly.
Shape into 24, 1 tbsp size meatballs and place on a sprayed, parchment or silicon lined baking sheet. Bake 25-30 minutes or until cooked through, turning meatballs at the 15 minute mark.
Then make the soup:
Turn crockpot to high and add your chicken broth, veggies, 2 tsp garlic, tomato paste, 1/4 cup hot sauce and salt & pepper, stir well and cook on high for 2 hours. Add in your chicken meatballs and stir well. Let cook 1 more hour.
You can make this soup on the stovetop as well, over medium heat, the cooking time will be a lot less, likely approx 1 hour for the carrots/celery then 30 minutes once you add the chicken meatballs.
Suggested Serving: Serve with plain fat free greek yogurt, sliced green onions, crumbled blue, feta or shredded mozzarella cheese.
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