10 c Chicken broth

-----CHICKEN BALLS----- 1 lb Raw lean ground chicken

2 sl Whole grain bread -- crumbled

3 tb Parmesan cheese -- grated

2 tb Fresh parsley

1 Egg -- lightly beaten

1 t Garlic -- minced

1 t Lemon rind -- grated

1/4 ts Nutmeg -- grated

Salt and pepper to taste -----GARNISH----- Freshly grated Parmesan Chopped fresh parsley

1. In a mixing bowl combine the chicken ball ingredients and mix

together with your hands until well-combined. Form into balls the size of walnuts. 2. Bring the broth to a full boil, carefully drop in the balls,

cover, reduce heat, and simmer for 6 to 7 minutes, or until just tender but not overcooked. 3. Serve the soup hot, garnished with a light sprinkling of Parmesan

cheese and freshly chopped parsley. Lean turkey can be substituted for the chicken.