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
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
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