Chicken Meatball Soup

Chicken Meatball Soup

46
TI2GR 2

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

Ingredients

1 h servings 430 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 85.2g
  • 27%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1731 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
  3. 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.
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Reviews

46
  1. 61 Ratings

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So good! Used all fat free/low sodium chix broth instead of adding water. Added sauteed onion and garlic to the meatballs as well as a pinch of nutmeg which I love in ground chicken. I also adde...

A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic.

We really enjoyed this, and the smell while it was cooking was unbelievable! This is a great summer soup, because it feels light while still filling you up. We followed the recipe exactly, whi...