Soup

Chicken Meatball and Cabbage Soup is for Soup.

Chicken Meatball and Cabbage Soup takes 15 minutes to prepare.

Chicken Meatball and Cabbage Soup takes 30 minutes to cook.

Chicken Meatball and Cabbage Soup makes 10 servings.

The ingredients for Chicken Meatball and Cabbage Soup are:

16 small chicken meatballs (I used Al Fresco's tomato and basil cooked packaged ones), cut into pieces

3/4 head of medium green cabbage, chopped

about 15 baby carrots, chopped

sweet onion, chopped

green onion (2/3 of a bunch), chopped

3 small potatoes, chopped

2 cups chicken stock

herbs, spices, salt to taste (I used fresh rosemary and thyme, garlic powder, coarse ground pepper, ground cumin and ground coriander)

Here is how you make Chicken Meatball and Cabbage Soup:

Chop all the ingredients and mix them in a medium pot. Add stock and water. Turn stove on high. Add salt and spices to taste. If added too much water and it tastes too diluted, use a bit of chicken bouillon (even beef works in a pinch) if there is no more stock on hand.Bring to a boil and then simmer, covered, until all vegetables are tender (about 20-30 minutes). Serving Size: Approx 10 2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user DANI_DOLL.

The nutritional information for Chicken Meatball and Cabbage Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 135.0

• Total Fat: 3.8 g
• Cholesterol: 26.0 mg
• Sodium: 284.0 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.2 g
• Protein: 9.4 g

The dietary needs meet for Chicken Meatball and Cabbage Soup is Low Fat