Chicken Ball Soup

I'm concocting today. Still on a soup kick, I decided I wanted to try something a little different....I knew I wanted a clear broth soup, but I didn't feel like a heavy soup with alot of veggies, and boring chunks of meat, etc. so I decided to go with a chicken ball in a soup. Here's how it went...
Ingredients:

2 chicken breasts
1 stalk celery
1 small onion
1 clove garlic
1 egg
approx. 1/2 cup bread crumbs
white pepper
salt
dried parsley and basil
Knorr Chicken Stock
Rice Vermicelli


Puree chicken breasts, egg, onion, garlic, & celery in a food processor. Stir in white pepper, parsley, basil, and salt, and add bread crumbs to thicken enough so that mixture can be formed into balls.



Bring approx. 6 cups of water to a boil.

Form chicken mixture into balls and drop into boiling water. Reduce heat to med-high and let boil for approx. 15 minutes. Top up with boiling water if necessary.



Add 2 tbsp. Knorr chicken stock to the broth.



Break up vermicelli into shorter strands, boil in a separate pot until fully cooked, drain, place in bottom of bowl, and pour soup over top.




Serve and enjoy!!

This actually turned out to be very good. I may have added some sesame oil or soya sauce to the balls for a little added flavor, but I was going for something light and mild, and this recipe accomplished it! :)



Cheers!!