Saffola Veggie Twist Oats Chicken Meatball Soup

Saffola Veggie Twist Oats Chicken Meatball Soup Recipe

Sink into the goodness of protein and vitamin with every sip of this luscious continental soup. Set up a fine dining experience for your family with this delicious soup made by blending minced chicken meatballs and healthy masala oats.

Cooking time
20 min
Preparation time
30 min
Serves
2
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0
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foodie_meter

48

Fit Foodie Recipe Score

18

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it is low in Total Fat

Ingredients

 

For Meatballs

 

 

  • 400 gm Ground chicken
  • 3/4 Cup Saffola Masala Oats Veggie Twist
  • 2 Tablespoon lite soy sauce
  • 1 Tablespoon dry vinegar
  • 1 Teblespoon Saffola Oil
  • 1-1/2 Teaspoon minced fresh ginger
  • 1/2 Teaspoon Black pepper
  • 1/4 Cup chicken broth

 

For Soup

 

 

  • 1 cup chicken broth
  • 1 Cup Water
  • 1 1/2 Cup Green Peas
  • 1 Cup thinly sliced carrots
  • 1-1/2 Cup bean sprouts
  • 1/4 Cup thinly sliced spring onions

How to make Saffola Veggie Twist Oats Chicken Meatball Soup

  • Spray rack of broiler pan with cooking spray or oil lightly
  • In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan
  • Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through
  • In a saucepan combine meatballs with chicken broth and water; bring to a boil over high heat
  • Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately

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