Chicken Meatball Soup Recipe

Directions

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.

Reviews (40)

SLJ6

Jan. 25, 2008

"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 added slic..." See moreed zucchini and 1 can of small white beans to the soup. Instead of baking the meatballs, I dropped them into the soup and let them cook in the broth. I also omitted the egg in the meatball mixture, didnt think it needed it. Loved this soup, reminded me of Italian Wedding soup. I'm always looking for ways to use ground chicken or turkey, and this is a great recipe. Thanks!"

EMOORE512

Oct. 2, 2003

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

Carrie Magill

Oct. 2, 2003

"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, which by ..." See morethe way, doesn't mention noodles in the ingredients list, so make sure you have some cooking while the soup's simmering. It also doesn't mention to remove the bay leaves before serving, which being in a hurry, I also forgot to do :P If you have any leftovers, they reheat VERY well, my husband says even better than the first time around."

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