CHICKEN AND MEATBALL SOUP RECIPES

Name: Chicken Meatball Soup Recipe by Tasty
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground chicken; ½ cup panko bread crumbs; 1 large egg; ½ cup grated parmesan cheese; 2 cloves garlic, minced; ¼ cup fresh parsley, finely chopped; 1 teaspoon kosher salt; ½ teaspoon pepper; 2 tablespoons olive oil, divided; 1 cup white onion, diced; ½ cup carrot, diced; ½ cup celery, diced; 2 cloves garlic, minced; 8 cups chicken stock; 1 bay leaf; 1 cup dry orzo pasta; 4 cups swiss chard, roughly chopped; 3 tablespoons grated parmesan cheese; kosher salt, to taste; pepper, to taste; 1 tablespoon lemon juice

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Chicken Meatball Soup Recipe by Tasty image

Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice

Provided by Rie McClenny

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
Add the chicken stock and bay leaf. Cover and bring to a boil.
Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
Ladle into bowls and serve.
Enjoy!

Nutrition Facts : Calories 1425 calories, CarbohydrateContent 114 grams, FatContent 92 grams, FiberContent 4 grams, ProteinContent 29 grams, SugarContent 18 grams

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN ...

Famous Homemade Chicken Soup With Meatballs - Italian ... image

Make and share this Famous Homemade Chicken Soup With Meatballs - Italian Style recipe from Food.com.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 whole chicken
1 large onion
1 lb carrot, cleaned
4 celery ribs, cleaned
2 knorr's chicken bouillon cubes
1 knorr's vegetable bouillon cube
1 (8 ounce) can tomato sauce
8 -12 cups water
1 lb cooked egg noodles
1/2 cup grated parmesan cheese
1 lb meatloaf mix (ground pork beef veal)
1 cup seasoned bread crumbs (white or wheat)
1 tablespoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated parmesan cheese
1 egg

Steps:

Rinse chicken and clean vegetables.
Cut the tops off the carrots and remove onion skin but keep whole.
Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
Reduce heat and tilt lid to let soup simmer about 4 hours.
Strain fat from top of broth.
Carefully remove vegetables into a bowl to let cool.
Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Nutrition Facts : Calories 486, FatContent 26.4, SaturatedFatContent 8.4, CholesterolContent 138.3, SodiumContent 1058.6, CarbohydrateContent 28.5, FiberContent 3.4, SugarContent 5.2, ProteinContent 32.5

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