Tomato soup with chicken meatballs

1 Servings

Ingredients

Quantity Ingredient
3 ounces Ground chicken
¼ cup Finely chopped onion, divide
2 teaspoons Chopped fresh parsley
¼ cup Finely chopped celery
½ teaspoon Vegetable oil
1 cup Tomato juice
½ cup Ready to serve chicken broth
¼ teaspoon Paprika
¼ cup Cooked elbow macaroni
Dash of pepper

Directions

In small mixing bowl combine chicken, 1 T. onion, and 1 t. parsley.

Shape into 6 equal meatballs; set aside.

In 1-quart microwavable casserole combine remaining onion, the celery and oil, stirring to coat. Cover and microwave on HIGH (100%) for 2 minutes, stirring once halfway through cooking, until onion is translucent.

Add tomato juice, borth, and paprika and stir to combine; mivrowave on HIGH for 2 minutes. Add meatballs; cover and microwave on HIGH for 2 minutes.

Add macaroni, remaining parsley, and the pepper and stir to combine.

Microwave on HIGH for 30 seconds, until meatballs are no longer pink.

Per serving: ½ Fat, 2 Proteins, 2 Vegetables, ½ Bread, 20 Optional Calories

278 Calories, 11g Fat

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