Chicken Meatball Soup
Chicken Meatball Soup is a light and savory broth-based soup full of flavorful vegetables, but the star of this one pot meal is the herby Italian chicken meatballs.
Servings: 12 Cups
Calories: 184kcal
Ingredients
Meatballs
- 1 lb Ground Chicken
- 1 tablespoon Olive Oil plus more for sautéing
- ¼ cup Grated Parmesan
- ⅓ cup Plain Breadcrumbs *See Notes for Italian Breadcrumbs substitute
- 1 Egg
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- Salt & Pepper to taste
Soup
- 1 tablespoon Olive Oil
- 8 cups Chicken Broth
- 1 Onion, diced about 1 cup
- 2 stalks Celery (diced) about 1 cup
- 3 Carrots (peeled and sliced) about 1-1.5 cups
- 4-5 Peeled Yellow Potatoes (large dice) about 3 cups
- 3 cups Kale stalks removed, torn into bite sized pieces
- 1 teaspoon Minced Garlic
- 1 teaspoon Oregano dried
Instructions
- In a large mixing bowl combine all ingredients for meatballs, (1 lb Ground Chicken, 1 tablespoon Olive Oil, ¼ cup Grated Parmesan, ⅓ cup Plain Breadcrumbs, 1 Egg, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, ½ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, Salt & Pepper) with a spoon.
- Using your hands, form 1.5 inch-sized meatballs, about 2 tablespoons each. Set aside.
- In a large soup pot over medium heat, add enough Olive oil to coat the bottom of the pan or about 2-3 Tablespoons if using non-stick pans. Add 1 Onion, diced, 2 stalks Celery (diced), and 3 Carrots (peeled and sliced) and cook until softened (about 7-8 minutes). Add 1 teaspoon Minced Garlic and cook until fragrant (about 1 minute).
- Add 8 cups Chicken Broth, 4-5 Peeled Yellow Potatoes (large dice), and 1 teaspoon Oregano to the pot. Turn heat to medium and bring to a simmer. While the soup is coming up to temp, brown the meatballs.
- In a skillet over medium heat, add 1 tablespoon Olive Oil. Add the meatballs and brown on several sides, 2-3 minutes per side. You may have to do this in two batches.
- Toss the meatballs into the pot once it has come to a simmer. Cook for 20 minutes or until potatoes are soft and meatballs are cooked through (165 degrees on an instant thermometer). Alternatively, you can bake the meatballs on a cookie sheet at 350 degrees for about 20 minutes. Baking works best for leftovers so the meatballs don't get waterlogged.
- Stir in 3 cups Kale. Allow 3-5 minutes to wilt. Season with salt and pepper if desired. Serve warm.
Video
Notes
*If you only have Italian breadcrumbs, that will be fine. Just skip the seasonings in the meatballs.
Nutrition
Serving: 1cup | Calories: 184kcal | Carbohydrates: 17.6g | Protein: 18.4g | Fat: 6g | Saturated Fat: 2g | Potassium: 677mg | Calcium: 98mg | Iron: 2mg
