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Hearty Chicken Meatball Soup
A hearty chicken and vegetable soup, this is a healthy option for the whole family. Serve over egg noodles.
Ingredients
Serves: 6
- 500g chicken mince
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 150g bread crumbs
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 1/2 teaspoons minced garlic
- 4 cups (1 litre) water
- 1 litre chicken stock
- 1 1/2 cups carrots, sliced
- 1 1/2 cups celery, chopped
- 1 1/2 cups parsnip, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Using wet, bare hands mix together chicken mince, 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 baking tray.
- Bake at 200 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, stock, 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 and Ratings
Global Ratings:
(68)
Reviews in English (52)
Terrific, added diced potatoes and just before serving half a cup of frozen peas and half a cup of frozen corn - 22 Apr 2015
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 sliced 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! - 25 Jan 2008 (Review from Allrecipes USA and Canada)
A tasty soup-- good over rice or noodles. I omitted the parsnips because I don't care for them much, and I increased garlic. - 20 Sep 2000 (Review from Allrecipes USA and Canada)