Here’s a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Chicken Meatballs:
Method
Chicken Meatballs: In large bowl, beat egg yolk; stir in bread crumbs, mustard, green onion, garlic, hot pepper sauce, salt and pepper. Mix in chicken. Roll by 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 15 minutes.
Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, 5 minutes. Add tomatoes, stock, 1 cup (250 mL) water and tomato paste; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Add chicken balls and pasta; cover and simmer until pasta is tender but firm, about 10 minutes. Add peas; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.) Sprinkle with Parmesan.
Nutritional facts <b>Per serving:</b> about
- Sodium 1160 mg
- Protein 22 g
- Calories 327.0
- Total fat 14 g
- Cholesterol 101 mg
- Saturated fat 4 g
- Total carbohydrate 31 g
%RDI
- Iron 25.0
- Folate 30.0
- Calcium 18.0
- Vitamin A 21.0
- Vitamin C 62.0
