Chicken Meatball Soup

 

 



100 grams ground chicken breast

1 teaspoon onion, minced

1 clove garlic, crushed or minced

Pinch of sage

Pinch of marjoram

Pinch or thyme

Dash of onion powder

Dash of garlic powder

1 serving of Melba toast crumbs (optional)

Broth

Ingredients

2 cups chicken broth (or substitute 1 cup water for 1 cup broth)

2 tablespoons Bragg’s liquid aminos

1 tablespoon Apple Cider Vinegar

1 1/2 cups celery or tomatoe, chopped (tomato adds and additional 23 calories)

1 tablespoon onion, chopped

2 cloves garlic, crushed and minced

1 bay leaf

Cayenne pepper to taste

Salt and pepper to taste

Combine ground chicken breast with spices, chopped garlic, onion and crushed melba toast. Form into balls. Bring broth to a boil, add spices, vinegar, Bragg’s, and chicken balls. Reduce to a simmer and cook minimum of 30 mins, adding the celery or tomato the last 5-10 mins of cooking.