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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

46
  1. 62 Ratings

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Most helpful positive review

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...

Most helpful critical review

EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!

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...

EASY AND QUICK NICE CHICKEN FLAVOR. WE DID NOT CARE FOR THE CHICKEN MEATBALLS, NEXT TIME WE WILL USE BEEF INSTEAD. THANKS!

Perfect for on a cold day! I omitted the parsnips (didn’t have any) and added small pasta shells and fresh thyme sprigs. The meatballs were a nice change from the usual chicken soup. I’ll defini...

The wife and I both loved it. Would make it again for sure. Made it esactly as the recipe read

Cooked this for my boyfriend when he was sick. Wonderful recipe! I left out the parsnips, and added egg noodles to bulk up the soup. Tastes good with 1/4th the sauteed onions mixed into the me...

This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed ...

this is so good