Best Chicken Soup With Ground Chicken Meatballs Recipes

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CHICKEN MEATBALL SOUP RECIPE BY TASTY



Chicken Meatball Soup Recipe by Tasty image

Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice

Provided by Rie McClenny

Categories     Lunch

Yield 6 servings

Number Of Ingredients 21

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

  • In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  • In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  • Add the chicken stock and bay leaf. Cover and bring to a boil.
  • Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  • Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  • Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  • Ladle into bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Steps:

  • Preheat the oven to 350 degrees F.
  • For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)



Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo) image

A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.

Provided by gem

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

4 Roma tomatoes, quartered
½ onion
3 cloves garlic
1 tablespoon olive oil
2 ½ quarts chicken stock
2 pounds ground chicken breast
3 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
1 egg
¼ cup basmati rice
1 tablespoon finely chopped mint leaves
¼ teaspoon dried oregano
salt and ground black pepper to taste
2 large zucchini, cubed
2 chayote squash - peeled, cored, and cubed
2 carrots, peeled and cubed
salt to taste

Steps:

  • Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
  • Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
  • Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
  • Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
  • Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 17.2 g, Cholesterol 90 mg, Fat 4.9 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 998.2 mg, Sugar 6.2 g

CHICKEN SOUP WITH GROUND CHICKEN MEATBALLS



Chicken Soup With Ground Chicken Meatballs image

Make and share this Chicken Soup With Ground Chicken Meatballs recipe from Food.com.

Provided by Chuck Hughes

Categories     Chicken

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 32

2 tablespoons vegetable oil
bones from 1 whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 leek, chopped
1 garlic clove, halved
1/2 cup fresh dill
1/4 cup fresh parsley leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon peppercorn
24 cups water
salt & freshly ground black pepper
1/2 cup breadcrumbs
1/4 cup milk
1 lb ground chicken or 4 chicken breasts, cut into small pieces
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon chili flakes
fresh ground pepper
2 carrots, finely chopped
2 stalks celery, finely chopped
1 leek, finely chopped
vegetable oil
salt & freshly ground black pepper
4 cups watercress
4 blackened chicken wings, for garnish (use Blackened Chicken Salad recipe to make the wings)
1/4 cup chopped fresh dill, for garnish

Steps:

  • For the chicken stock:.
  • In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
  • For the chicken meatballs:.
  • Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
  • Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
  • For the soup:.
  • In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.

Nutrition Facts : Calories 355.7, Fat 19.4, SaturatedFat 4.5, Cholesterol 91.6, Sodium 1019.6, Carbohydrate 23.4, Fiber 4.2, Sugar 6.7, Protein 23.3

THAI-INSPIRED CHICKEN MEATBALL SOUP



Thai-Inspired Chicken Meatball Soup image

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Steps:

  • Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  • Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH



Lemony Chicken-Feta Meatball Soup With Spinach image

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that's comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.

Provided by Yasmin Fahr

Categories     soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken or turkey, preferably dark meat
1/2 cup crumbled feta
3/4 cup old-fashioned rolled oats
1 small red onion, halved (1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid)
1/3 packed cup fresh dill leaves and fine stems, finely chopped
1 tablespoon ground cumin
1/2 teaspoon plus 1 tablespoon ground turmeric
Kosher salt and black pepper
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes, plus more for serving
4 cups low-sodium chicken broth or water
4 packed cups baby spinach (about 5 ounces)
2 lemons (1 juiced and 1 cut into wedges for serving)

Steps:

  • In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
  • Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
  • Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
  • Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.

GROUND CHICKEN AND VEGETABLE SOUP



Ground Chicken and Vegetable Soup image

Make and share this Ground Chicken and Vegetable Soup recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Low Cholesterol

Time 25m

Yield 13 1/2 cups of soup, 9 serving(s)

Number Of Ingredients 10

16 ounces frozen vegetables (light)
64 ounces chicken broth
8 ounces ground chicken
1 medium onion
1/2 teaspoon thyme
1 teaspoon salt (or to taste)
1/4 teaspoon ground pepper
1 (14 1/2 ounce) can diced tomatoes (with juice)
1 tablespoon canola oil
1 1/2 ounces dry barley or 1 1/2 ounces brown rice

Steps:

  • Wilt diced onion in the oil and add the ground chicken and cook until crumbly and done.
  • Add vegetables and all other ingredients except salt and pepper.
  • Simmer for 15 minutes and add salt and pepper to taste.

Nutrition Facts : Calories 165.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 21.4, Sodium 964.7, Carbohydrate 18.1, Fiber 4.6, Sugar 2.4, Protein 12.2

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