Homemade Chicken Meatball Noodle Soup

1 Knorr® Chicken Bouillon Cube
2 tsp. (10 mL) hot water
1 lb. (450 g) lean ground chicken
2 Tbsp. (30 mL) Becel® Oil, divided
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 medium onion, chopped
5 cups (1.25 L) water
1 package Knorr® Sidekicks® Chicken Pasta Side Dish
2 cups (500 mL) baby spinach leaves

NUTRITIONAL INFORMATION

Amount per serving

Calories180

Calories from Fat100

Total Fat12g

Saturated Fat3g

Trans Fat0g

Cholesterol50mg

Sodium550mg

Total Carbs15g

Dietary Fiber1g

Sugars2g

Protein12g

Calcium4%

Iron8%

Vitamin C8%

Vitamin A70%

1 Dissolve Knorr® Chicken Bouillon Cube completely in hot water. (Heat mixture in microwave on HIGH at 10 second intervals if needed.) Combine with ground chicken in medium bowl; shape into 24 meatballs (mixture will be soft). Heat 1 tablespoon (15 mL) Oil in 4 to 5-quart (4 to 5 L) pot over medium-high heat and lightly brown half of the meatballs, turning occasionally to brown all sides. Reduce heat to medium and cook, covered, shaking pot occasionally, until thoroughly cooked, about 4 minutes. Remove meatballs and set aside. Repeat with remaining meatballs; set aside.
2 Heat remaining 1 tablespoon (15 mL) Oil in same pot over medium-high heat and cook carrots, celery and onion, stirring occasionally, until almost tender, about 5 minutes. Add water and bring to a boil over high heat. Stir in Knorr® Sidekicks® Chicken Pasta Side Dish and return to a boil. Reduce heat to medium and cook until pasta is tender, about 7 minutes. Stir in meatballs and spinach and cook until spinach is wilted, about 2 minutes.