Simple Recipes for Every Day
Chicken Meatball and Vegetable Soup
- Serves: 8
- Prep Time: 35 min
- Cook Time: 30 min
Ingredients
Chicken Meatballs
- 2 pounds ground chicken
- ½ medium yellow onion, grated
- 2 large eggs, beaten
- 2 garlic cloves, minced
- ¼ cup minced flat leaf parsley, plus more for serving
- 1 tablespoon fennel seeds
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Soup
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- 8 cups chicken stock
- 2 teaspoons fennel seeds
- ½ teaspoon sea salt
- 2 large carrots, peeled and cut in ¼-inch rounds
- ¾ pound Yukon gold potatoes, peeled, cut in half lengthwise then ¼-inch sliced
- 4 cups loosely packed baby spinach
Method
Make the meatballs. In a large bowl, combine the ground chicken, onion, eggs, garlic, parsley, fennel seeds, oregano, salt, and pepper. Mix well then set aside.
Make the soup. Heat the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.
While the soup is simmering, make the meatballs. With wet hands, form golf ball-sized meatballs (about 2 tablespoons each) and carefully drop them into the pot. You should have about 30 meatballs. Allow the soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant-read thermometer. Stir in the spinach and cook until slightly wilted, and the potatoes and carrots are tender, about 5 more minutes.
Serve the soup warm, divided between bowls, garnished with parsley and pepper.