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Chicken Meatball Soup
Phase 2


100 grams ground chicken breast
1 teaspoon minced onion
1 clove garlic crushed and minced
Pinch of sage
Pinch of marjoram
Pinch of thyme
Dash of onion powder
Dash of garlic powder
1 serving Melba toast crumbs (optional)


2 cups chicken broth (or substitute 1 cup water for 1 cup broth)
2 tablespoons Bragg’s liquid aminos
1 tablespoon apple cider vinegar
Chopped celery or tomato
1 tablespoon chopped onion
2 cloves garlic crushed and minced
1 bay leaf
Cayenne pepper to taste
Salt and pepper to taste

Combine ground chicken breast with spices, chopped garlic, onion, and
crushed Melba toast. Form into balls. Bring broth to a boil; add spices,
vinegar, Bragg’s liquid aminos, and chicken balls. Reduce to a simmer and
cook a minimum of 30 minutes adding the celery or tomato the last 5-10
minutes of cooking.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
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