Ingredients:
1 eggs
1/4 cup dry breadcrumbs
3/4 teaspoon salt ( or less)
1/2 teaspoon pepper
1 lb ground chicken
2 teaspoons vegetable oil
1 cup chopped leeks or 1 cup onions
2 garlic cloves, minced
8 cups chicken stock
1 1/2 cups carrots
1 1/2 cups celery
3 tablespoons chopped fresh dill
1 piece gingerroot ( about 1-inch)
2 cups egg noodles
fresh dill ( to garnish)
Directions:
In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350 F for 15 minutes turning once. Let drain on paper towels.
Meanwhile in Dutch oven heat oil (medium high).
Cook leeks and garlic about 3 minutes or until soft.
Add stock and vegetables, dill and gingerroot and bring to boil.
Reduce heat and simmer for 5 minutes.
Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
Soup can be cooled and frozen in airtight containers up to 2 weeks.
Servings: 10
Time preparation: 20 min.
Time total: 50 min.