WATERCRESS AND LEEK SOUP WITH CHICKEN MEATBALLS

Watercress and Leek Soup with Chicken Meatballs image

Provided by Sara Andrea

Time 40m

Number Of Ingredients 17

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CHICKEN MEATBALLS
1 lb ground chicken
1/2 red onion, diced
1/8 c dill
2 clove garlic, minced
1 tsp chili flakes
2 tsp salt
1 tsp pepper
1/2 c breadcrumbs
3 tsp half & half (optional)
SOUP
4 can(s) low sodium chicken broth
2 large carrots, chopped (no need to peel)
2 stalk(s) celery, chopped
1 leek, chopped
1 pkg watercress
2 Tbsp evoo

Steps:

1. Mix together ground chicken, onion, and garlic. In a small bowl combine breadcrumbs, dill, chili flakes, salt, and pepper, mix to combine, add half & half to moisten breadcrumb mixture, use a fork to combine. Add breadcrumb mixture to chicken mixture, mix, then form into 1 inch balls. Put in fridge until ready to add to broth.
2. Heat 2 tablespoons EVOO in soup pot. Add carrots, celery, and leek. Cook until soft, about 4 minutes. Add broth and bring to boil. Add meatballs to boiling broth, reduce to simmer, cover, and cook 15 minutes.
3. Divide watercress in bowls, ladle soup over top. Serve.