Description
This One-pot Chicken Meatball soup is very comforting, healthy, flavorful and easy to make. It takes less than 40 minutes to make this soup and I assure you that after trying this soup, you will crave only this version of noodle soup because meatballs make it so much better. Serve it with naan bread for lunch or dinner.
Ingredients
Scale
FOR THE CHICKEN MEATBALLS
- Chicken thighs/ fillets ( boneless and skinless)- 500 gm / 1 pound
- Garlic cloves -2
- Medium carrot ( chopped)-1
- Milk- 3 tbsp.
- Onion ( chopped)-1
- Egg- 1
- Dried parsley- 1/2 tsp.
- Dried oregano- 1/2 tsp.
- Salt- to taste
- Black pepper- to taste
FOR THE SOUP
- Vegetable oil- 2 tbsp.
- Onion ( diced)- 1
- Garlic cloves ( minced)-3
- Large carrots ( peeled & diced)- 2
- Celery stalks ( diced)-2
- Chicken stock- 8 cups
- Orzo pasta ( uncooked)- 1/2 cup
- Bay leaves- 2
- Rosemary spring - 1
- Juice of 1 lemon
- Fresh parsley ( finely chopped)- 2-3 tbsp.
- Salt - to taste
- Black pepper- to taste
Instructions
- Grind the chicken, onion, carrot and garlic in a food processor or stand mixer with the meat grinder attachment . You can ask your butcher to grind meat for you, then just add grated carrot, chopped onion and minced garlic. Season the mixture with salt and black pepper. Add egg and milk and mix well.
- Shape small meatballs ( 3/4- 1 inch each), you will get about 28-30 meatballs.
- In a 25 cm/9 inch cast iron casserole or stockpot, heat vegetable oil, add meatballs and cook until all sides are golden browned, about 3 minutes on medium high heat. Cook meatballs in batches. Transfer to a large plate.
- In the same oil cook onion until translucent, then add garlic and cook until fragrant.
- Add the diced carrot, celery stalks, dried parsley, dried oregano and bay leaves. Continue cooking, stirring occasionally about 3 minutes on low heat.
- Pour the chicken stock into the casserole, return the meatballs, season with salt and pepper. Bring to a boil, reduce the heat, cover the casserole with the lid and cook until chicken meatballs are cooked through and veggies are tender, about 5-8 minutes after boiling.
- Stir in orzo pasta, rosemary spring and cook until orzo is tender, about 8 minutes.
- Add the lemon juice and adjust seasoning.
- Serve with naan or bread.
- Prep Time: 15
- Cook Time: 30
- Category: Soup recipes
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 47.5 g
- Fat: 2 g
- Carbohydrates: 5.2 g
- Protein: 2.3 g