Print the recipe for Chicken Meatball and Vegetable Soup

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Chicken Meatball and Vegetable Soup

A bowl of chicken meatball soup with carrots, potatoes and kale
  • Serves: 8
  • Prep Time:  35 min
  • Cook Time:  30 min

Ingredients

  • 1 tbsp olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 2 tsp fennel seeds
  • ½ tsp salt
  • 2 large carrots, peeled and cut in 1/4-inch slices
  • 3/4 lb yukon gold potatoes, cut in half and then in ¼” slices
  • 3 cups spinach, packed

Chicken Meatballs

  • 2 lbs ground chicken
  • ½ cup onion, grated
  • 2 eggs, beaten
  • 2 garlic cloves, minced
  • 1/4 cup flat leaf parsley, minced
  • 1 tbsp fennel seeds
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper

Method

  1. In a large mixing bowl combine all ingredients for meatballs, set aside.
  2. In a large soup pot heat olive oil over medium heat. Add onions and sauté until onions are translucent, about 5 minutes. Add garlic and cook for another minute.
  3. Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.
  4. Using your hands, form golf ball-sized meatballs, about 2 tablespoons each and carefully drop them into the pot. Note: Because there are no breadcrumbs in this meatball mixture, it is quite wet. Wet your hands to prevent sticking.
  5. Allow soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant read thermometer.
  6. Stir in spinach until just wilted and serve!