Tomato Soup With Chicken Meatballs Recipe
Servings: 2
Ingredients
- 3 ounce grnd chicken breast
- 1/4 c. onion finely minced divided
- 2 tsp fresh parsley finely minced
- 1/4 c. celery finely minced
- 1/2 tsp Vegetable oil
- 1 c. Tomato juice
- 1/2 c. nonfat chicken broth
- 1/4 tsp Paprika
- 1/4 c. elbow macaroni cooked
- Â Â Dash of pepper
Directions
- In small mixing bowl combine chicken, 1 Tablespoons onion, and 1 teaspoon parsley. Shape into 6 equal meatballs; set aside.
- In 1-qt microwavable casserole combine remaining onion, the celery and oil, stirring to coat. Cover and microwave on HIGH (100%) for 2 min, stirring once halfway through cooking, till onion is translucent/soft.
- Add in tomato juice, broth, and paprika and stir to combine; microwave on HIGH for 2 min. Add in meatballs; cover and microwave on HIGH for 2 min.
- Add in macaroni, remaining parsley, and the pepper and stir to combine.
- Microwave on HIGH for 30 seconds, till meatballs are no longer pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 2 servings | |
| Calories 216 | |
| Calories from Fat 43 | 20% |
| Total Fat 4.86g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.07g | |
| Cholesterol 22mg | 7% |
| Sodium 458mg | 19% |
| Potassium 466mg | 13% |
| Total Carbs 29.46g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.2g | 3% |
| Protein 12.87g | 21% |
