Chicken Meatball And Noodle Soup

---

Wonderful soup recipe that i chipped out of a magazine. This is such a tasty soup that i often serve. serve with rye bread and you're set to go. This soup can also be frozen--what a bonus.

---

Steps

---

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 350f for 15 minutes turning once.

---

Let drain on paper towels.

---

Meanwhile in dutch oven heat oil.

---

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.

---

Soup can be cooled and frozen in airtight containers up to 2 weeks.

---

Ingredients

---

egg, dry breadcrumbs, salt, pepper, ground chicken, vegetable oil, leeks, garlic cloves, chicken stock, carrots, celery, fresh dill, gingerroot, egg noodles