Chicken Meatball Soup
This Chicken Meatball Soup is a hearty and comforting dish featuring tender chicken meatballs, fresh vegetables, and a flavorful broth. Perfect for a cozy meal!
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Servings: 4 Bowls
Cost: $8-12
Equipment
- Large pot For cooking the soup
- Mixing bowl For preparing the meatballs
- Wooden spoon For stirring the soup
- Knife For chopping vegetables
- Cutting board For preparing ingredients
- Measuring cups For accurate measurements
Ingrédients
- 1 lb ground chicken
- 1/2 cup breadcrumbs or almond flour for gluten-free
- 1 egg beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil for browning meatballs
- 6 cups chicken broth
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional, for heat
- 1 cup baby spinach chopped
- 1/4 cup Parmesan cheese for garnish
Instructions
Prepare the Meatballs
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix well.
- Form into small meatballs, about 1 inch in diameter.
Cook the Meatballs
- Heat olive oil in a large pot over medium heat. Brown the meatballs for 3-4 minutes, turning occasionally. Remove and set aside.
Make the Soup
- In the same pot, sauté carrots, celery, onion, and garlic for 5 minutes until softened.
- Add chicken broth, oregano, basil, and red pepper flakes. Bring to a boil.
- Return the meatballs to the pot, reduce heat, and let simmer for 15 minutes.
- Stir in chopped spinach and cook for 2 more minutes until wilted.
Serve
- Ladle into bowls and garnish with Parmesan cheese. Serve warm.