Chicken Meatball Soup
Ingredients
Chicken Meatballs
-
1
pound
ground chicken
-
¼
cup
minced or grated onion
-
2
cloves
garlic
-
2
tablespoons
parsley
-
2
tablespoons
chopped basil
-
⅓
cup
parmesan cheese
-
1
large
egg
-
¼
cup
bread crumbs
-
½
teaspoon
pepper flakes
-
1
teaspoon
salt
-
1
teaspoon
white or black pepper
-
1-2
tablespoons
cooking oil
Chicken Meatball Soup
-
2
tablespoons
cooking oil
-
1
medium
onion
-
1
tablespoon
minced garlic
-
1
large stalk
celery
-
1
teaspoon
Italian seasoning
-
2
bay leaves
-
2
tablespoons
flour
-
5-6
cups
chicken broth
-
1-2
tablespoons
tomato paste
-
8
ounces
canned diced tomatoes
-
½
tablespoon
paprika
-
½
tablespoon
Worcestershire sauce
-
2
cups
sliced carrots
-
2
tablespoons
chopped basil
-
2
tablespoons
chopped Italian parsley
-
to taste
salt and pepper
-
optional
cooked pasta
Instructions
- Mix the ground chicken, grated onions, garlic, parsley, basil, cheese, egg, bread crumbs, pepper flakes, salt, and pepper in a large bowl.
- Shape the mixture into about 28-30 meatballs and refrigerate until needed.
- Heat oil in a pan over medium heat and brown the meatballs for about 3-5 minutes on each side.
- In a large saucepan, heat oil and sauté onion, garlic, celery, Italian seasoning, and bay leaves until translucent.
- Add flour and stir for another minute.
- Whisk in tomato paste, diced tomatoes, paprika, Worcestershire sauce, and chicken broth, then bring to a boil.
- Add the meatballs and carrots, reduce heat, and simmer for about 18-20 minutes.
- Stir in basil, adjust seasonings, and serve immediately, garnished with parsley and Parmesan if desired.
Nutrition Facts (estimated)
Servings
5-6
Calories
252
Total fat
11g
Total carbohydrates
12g
Total protein
25g
Sodium
806mg
Cholesterol
115mg
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