Chicken Meatball Soup
This hearty meatball soup uses ground chicken and a medley of delicious veggies. Freeze a batch to have on hand for an easy weeknight dinner!
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Meatball Ingredients
- 1 lb (454 g) ground chicken
- ¼ cup (60 mL) bread crumbs
- 2 Tbsp (30 mL) chopped parsley or 2 tsp (10 mL) dried parsley
- 1 large egg
- 1 small onion, diced
- ½ tsp (2.5 mL) garlic powder
- ¼ tsp (1 mL) ground cloves
- ½ tsp (2.5 mL) dried oregano
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) ground black pepper
Soup Ingredients
- 1 Tbsp (15 mL) olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 3 small potatoes, diced
- 6 cups (1.5 litre) chicken broth
- 1 can (28 oz/796 mL) diced tomatoes, with juice
- 2 bay leaves
- ½ tsp (2.5 mL) dried rosemary, chopped finely
- ½ tsp (2.5 mL) dried thyme
- 1 tsp (5 mL) salt
- ½ tsp (2.5mL) ground black pepper
- Optional: chopped parsley and grated parmesan cheese
Directions
- Preheat oven to 200°C (400°F).
- In a large bowl, combine the ground chicken, bread crumbs, parsley, egg, onion, garlic powder, ground cloves, oregano, salt and pepper. Mix well.
- Roll the mixture into even, bite-size meatballs and place on a greased, foil- or parchment paper-lined baking sheet.
- Bake for 12 – 15 minutes. Remove from oven and set aside.
- Meanwhile, heat a large soup pot over medium heat. Add olive oil and onion and cook for 2 minutes.
- Add garlic and celery and cook for 2 minutes.
- Add the carrot and potatoes and continue cooking for 2 more minutes.
- Add the chicken broth, tomatoes, bay leaves, rosemary, thyme, salt and pepper and bring to a boil over high heat. Lower heat to medium and cook for 15 – 18 minutes. Remove bay leaves.
- Add the meatballs to the soup and cook for 10 - 12 minutes.
- Serve soup with chopped parsley and parmesan cheese on top, if using.
Tips
- If you don't have ground chicken on hand, try using ground turkey or lean ground beef.
- Chill leftover soup for up to 3 days in the fridge.
- To freeze, let it cool, then transfer to food safe containers, removing all excess air, and freeze for up to 3 months. When ready to use, thaw in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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