A hearty and comforting soup filled with juicy chicken meatballs, vegetables, and aromatic spices.
Description
This recipe is a twist on the classic meatball soup, using chicken instead of beef or pork. The meatballs are made with ground chicken, breadcrumbs, and spices, and then simmered in a flavorful broth with vegetables and noodles. This soup is perfect for a cold day or a comforting meal.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 large potato, peeled and chopped
- 8 ounces noodles (such as egg noodles or rice noodles)
- 2 tablespoons olive oil
Methods
Step 1: Make the Meatballs
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, breadcrumbs, egg, onion, garlic, oregano, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
- Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- Drizzle the meatballs with olive oil and gently roll them around to coat evenly.
- Bake the meatballs in the oven for 18-20 minutes, or until cooked.
Step 2: Make the Soup
- In a large pot, heat the chicken broth over medium heat.
- Add the chopped carrot, celery, and potato to the pot. Cook for 10-12 minutes, or until the vegetables are tender.
- Add the cooked meatballs to the pot and cook for 5 minutes.
- Cook the noodles according to the package instructions and drain.
- Add the cooked noodles to the pot and season with salt and pepper to taste.
Nutritional Values (per serving)
- Calories: 420
- Protein: 37g
- Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 4g
- Sodium: 450mg
** Servings:** 6-8
Enjoy your delicious and comforting Chicken Meatball Soup!

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