Chicken Meatball Soup
This hearty Chicken Meatball Soup is a comforting dish perfect for any day. Made with flavorful chicken meatballs, fresh vegetables, and a savory broth, it's not only delicious but also packed with protein and nutrition.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 baking sheet
- 1 whisk or fork
- 1 ladle
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups spinach or kale
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, and the egg. Mix well until all ingredients are fully incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 15-20 minutes or until browned and cooked through.
- Meanwhile, in a large pot, heat a little oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
- Pour in the chicken broth and bring to a boil. Add the dried thyme, paprika, salt, and pepper.
- Once the soup is boiling, carefully add the baked meatballs to the pot. Reduce the heat and let it simmer for another 10 minutes.
- Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted.
- Adjust seasoning if necessary before serving.
Notes
For a spicier option, add red pepper flakes or a dash of hot sauce.
Feel free to add other vegetables like zucchini or peas for more variety.
This soup freezes well; store in airtight containers for up to 3 months.