CHICKEN MEATBALLS FOR SOUP RECIPES

CHICKEN MEATBALL SOUP RECIPE | ALLRECIPES

Chicken Meatball Soup Recipe | Allrecipes image

Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles.

Provided by TI2GR

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 pound ground chicken breast
½ teaspoon ground black pepper
½ teaspoon salt
? cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1?½ teaspoons minced garlic
4 cups water
1 (32 fluid ounce) container chicken broth
1?½ cups sliced carrots
1?½ cups chopped celery
1?½ cups sliced parsnip
½ teaspoon salt
½ teaspoon ground black pepper
2 bay leaves

Steps:

Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

Nutrition Facts : Calories 430 calories, CarbohydrateContent 85.2 g, CholesterolContent 34.8 mg, FatContent 6.8 g, FiberContent 10.4 g, ProteinContent 12.7 g, SaturatedFatContent 0.8 g, SodiumContent 1730.6 mg, SugarContent 25.1 g

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

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