Instructions: 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.

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