With Meatballs?


Chicken meatballs were a surprisingly good addition to this hearty chicken soup. The meatballs were homemade, but the dumplings were frozen in the package. The carrots, added at the end, were from a can. Overall, it was a great soup without a lot of trouble. Recipe follows…

Farmhouse Chicken Stew

Meatballs
1 lb. ground chicken
1 egg
1/4 tsp. poultry seasoning
1/4 tsp. garlic powder
1/4 tsp. salt & pepper
2 tsp. dried minced onion
1 T. parsley
8 crackers

Combine all ingredients into a bowl, and shape into small (one inch) meatballs. Cook on medium to medium-high heat in a skillet coated with cooking spray (or a little butter). This will take 25 minutes or less.

Meanwhile…

2 (14.5 oz) cans chicken broth
2 bouillon cubes
4 cups water
12 oz. package (frozen) Flat Dumplings

Bring broth mixture to boil in a stockpot over medium-high heat, and add dumplings. Separate them if they start to stick together. Bring to boil again, then turn down heat to low and add the following:

1 T. parsley
1 stalk celery, sliced thinly (I sauteed this with the onion first in a T. butter)
1/4 c. onion, chopped finely

Next, add your cooked meatballs to the stew and let simmer (low boil over low heat) for 25 minutes, or until dumplings achieve desired tenderness. In the last five minutes, add one can of drained carrots or other canned vegetables.