INGREDIENTS

* 1 pound ground chicken breast
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 5/8 cup Italian seasoned bread crumbs
* 1 egg, beaten
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 1 1/2 teaspoons minced garlic
* 4 cups water
* 1 (32 fluid ounce) container chicken broth
* 1 1/2 cups sliced carrots
* 1 1/2 cups chopped celery
* 1 1/2 cups sliced parsnip
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 bay leaves

Method

1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3. Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

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