The chicken version of Albondigas Soup
1. Combine chicken, 2 tbs pasta, bread crumbs, egg, 1 tbs parsley, 1/2 tsp basil, salt, pepper and garlic in a bowl. Form into 1 inch meatballs.
2. Bring chicken broth, water, scallion and remaining 1/2 tsp basil to a boil in a large saucepan over medium high heat. Carefully add meatballs to broth. Reduce heat to medium low; simmer, covered 20 minutes. Add remaining 8 tbs pasta, and frozen peas and carrots; cook 10 minutes or until pasta is tender. Garnish with remaining 1 tbs parsley.
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 4 | ||
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Calories: 290 | ||
Calories from Fat: 128 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 104.6mg | 32 % | |
Sodium 280.1mg | 10 % | |
Potassium 512.7mg | 13 % | |
Total Carbohydrate 18.7g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 16.4g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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