Chicken meatball soup

    Chicken meatball soup

    (66)
    3saves
    1hr


    62 people made this

    About this recipe: Even the pickiest of eaters love this hearty soup.

    Ingredients
    Serves: 6 

    • 450g minced chicken breast
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 75g seasoned breadcrumbs
    • 1 egg, beaten
    • 1 tablespoon vegetable oil
    • 150g chopped onion
    • 1 1/2 teaspoons minced garlic
    • 1L water
    • 1L chicken stock
    • 175g sliced carrots
    • 175g chopped celery
    • 200g sliced parsnip
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 bay leaves

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Turn cold water on from the tap to fine stream. Using wet, bare hands, mix together chicken mince, 1/2 teaspoon salt, 1/2 teaspoon pepper, breadcrumbs and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased baking tray.
    2. Bake at 200 C / Gas 6 for approximately 15 minutes. Drain on kitchen paper.
    3. Meanwhile, saute onions and garlic in oil until tender in a large pot. Add water, stock, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Bring to the boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
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    Reviews & ratings
    Average global rating:
    (66)

    Reviews in English (66)

    by
    61

    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 US | Canada)

    by
    44

    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 US | Canada)

    by
    39

    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 the 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 If you have any leftovers, they reheat VERY well, my husband says even better than the first time around.  -  17 Jun 2003  (Review from Allrecipes US | Canada)

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