Watercress-Fennel Soup Amongst Chicken-Parmesan Meatballs
Ingredients: meatballs: i lb put down chicken 1/3 loving loving cup (loose) chopped Italian parsley 1/4 loving loving cup grated Parmesan 1/4 loving loving cup breadcrumbs 1/2 teaspoon granulated garlic salt freshly put down night pepper soup: iv cloves garlic, sliced ii parsnips, sliced i shaver bulb fennel (bulb besides equally stalks sliced) ii stalks celery, sliced i onion, sliced into quarter moons 64 oz chicken stock iv oz fresh baby watercress 1/3 loving loving cup tubetti (or other shaver pasta) salt freshly put down night pepper Directions: for the meatballs: Preheat oven to 400. Line a baking canvas with parchment. Set aside. In a medium bowl, mix together all the meatball ingredients. Roll into i 1/2 inch balls. Place on the lined baking canvas ii inches apart. Bake for 12 minutes, flip besides equally bake for iv minutes more. Remove from the pan besides equally purpose forthwith or cool besides equally refrigerate upwards to i