Dutch-Style Chicken Meatball Soup

4 cups (1 L) low-sodium chicken broth

2 cups (500 mL) water

1 cup (250 mL) onion(s), diced

1 cup (250 mL) celery, thinly sliced

2 carrot(s), medium, grated

1 lb (0.5 kg) lean ground chicken

1/2 cup (125 mL) breadcrumbs

1/4 tsp (1.25 mL) black pepper, freshly ground

1/2 tsp (2.5 mL) nutmeg, ground

1 cup (250 mL) egg noodles, fine

1 tbsp (15 mL) low-sodium soy sauce

1 tsp (5 mL) Worcestershire sauce

1/4 cup (60 mL) parsley, fresh, minced

1/2 tsp (2.5 mL) salt

1 Add chicken broth and water to soup pot, cover, and bring to a boil. Add diced onion, sliced celery and grated carrots and simmer while covered for 30 minutes.
2 Meanwhile, mix together ground chicken with bread crumbs, pepper and nutmeg in a large bowl. Form into half ounce (15 mL) meat balls. A ¼ cup (60 mL) measure can be cut into four pieces to make half ounce meatballs. Add to soup; simmer for 15 minutes or until no longer pink inside.
3 Add fine egg soup-type noodles and cook 8-10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and salt.
4 To serve ladle into bowls and garnish with minced parsley.