Homemade Chicken Meatball Soup Hcg Phase 2 Recipes

HOMEMADE CHICKEN MEATBALL SOUP - HCG PHASE 2

Steps:

• Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
• Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
• Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
• Add apple cider vinegar just before serving.

HCG CHICKEN MEATBALLS & SAUCE

Steps:

• To make the sauce:.
• In a medium saucepan of water, boil the tomatoes until they either split or float.
• Add them to a blender/food processor or use a hand blender (what I used).
• When the tomatoes are liquified, add the oregano, basil, garlic powder, onion powder, pepper and salt.
• Mix thoroughly.
• Cover and let sit overnight. This will allow the flavors to meld more.
• To make the meatballs:.
• Place sauce in a saucepan over medium heat.
• Mince the chicken.
• Grind the breadstick.
• Add the chicken, ground breadstick, oregano, basil, garlic salt, onion powder and pepper into a bowl.
• Mix well.
• Form the chicken mixture into small, grape sized meatballs and drop into the warming sauce.
• Cook in the sauce for 30 minutes.

MOUTH WATERING BAKED CHICKEN - HCG PHASE 2

Steps:

• Preheat oven to 350.
• Combine Melba crumbs with spices. Set aside.
• Mix broth and lemon juice in small bowl, dip chicken in this mixture and coat chicken with herb mixture.
• Bake for 20 minutes, until chicken is cooked through.
• Add remaining liquid, a little at a time, if chicken dries out while baking.

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!