Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Calorie per serving: 191
Macros: 18C/3F/25P
Ingredients:
400 grams ground chicken breast
1/2 Tbsp. butter
4 cloves of garlic, minced
1 leek, chopped
2 stalks of celery, chopped
2 small onions, chopped
4 small/medium carrots, peeled and chopped
2 Liters chicken broth
salt and pepper
cooking spray
Instructions
- Preheat your oven to 350 degrees F
- Roll your ground chicken into small balls. You can mix salt, pepper, garlic powder or any seasoning you’d like, with the ground meat. I normally end up with 4 balls per 100 grams. Aim to keep them the same size so they all cook at the same rate.
- Cover a baking tray with parchment paper and lightly spray with a cooking oil
- Add your meatballs to your cooking tray and bake for 15-20 minutes. They do not end up golden brown.
- In a large pot melt your butter. Sautee the garlic, onions, celery, leek and carrots. When tender and fragrant, add in the chicken broth.
- I normally store my meatballs separately from the soup.
- Serve with freshly ground pepper.
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