Chicken Soup with Ground Chicken Meatballs
Chicken Soup with Ground Chicken Meatballs
Get this quick and easy chicken soup with chicken meatballs recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 6 hours
  • Yield 4 servings
As seen on Chuck's Day Off
Ingredients
  • For the Chicken Stock:
  • 3 tablespoons (45 ml) vegetable oil
  • Bones of 1 whole chicken
  • 2 large carrots, peeled and roughly chopped
  • 2 celery stalks, chopped
  • 2 medium size onions, chopped
  • 1 leek, chopped
  • 1 bulb of garlic, halved
  • ½ cup (125 ml) fresh dill
  • ¼ cup (60 ml) fresh parsley
  • 3 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 tablespoon (15 ml) peppercorns
  • 24 cups (6 l) water
  • Salt, pepper
  • For the Chicken Meatballs:
  • 454 grams of chicken meat, ground (450 g) or 4 chicken breasts
  • 1 red onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ¼ cup (125 ml) fresh chopped dill
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons (10 ml) salt
  • ½ teaspoon (2 ml) Chilli flakes
  • ½ cup breadcrumbs (125 ml) soaked in ¼ cup of milk (60 ml)
  • Freshly ground pepper
  • For the Soup:
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, finely chopped
  • 8 cups (2 l) chicken stock (see above)
  • Chicken meatballs (see above)
  • 4 cups (1 l) watercress
  • 4 blackened chicken wings for garnish (from the blackened chicken recipe above)
  • ¼ cup fresh dill for garnish
Method
  1. For the Chicken Stock
  2. In a large stockpot heat 2 tablespoons of vegetable oil on medium-high heat. Add chicken bones, stir to coat them and cook for 5 minutes to brown.
  3. Add vegetables to stockpot along with herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce heat to medium and let simmer for 4 to 6 hours.
  4. Strain and skim the fat. Adjust seasoning with salt and pepper. The stock will have reduced by half. Reserve.
  1. For the Chicken Meatballs:
  2. In a food processor combine the chicken breasts or ground chicken, red onion and garlic, blend for 2 minutes.
  3. Add the dill, olive oil, salt, Chilli flakes and breadcrumb mixture. Season with freshly ground pepper.
  4. Using 1 teaspoon of 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.
  1. For the Soup:
  2. In a medium stockpot, cook vegetables in oil for about 2 minutes. Season with salt and pepper.
  3. Add the stock and the chicken meatballs. Let simmer for about 15 minutes until the meatballs are cooked.
  4. When ready to serve, divide the watercress in the bowls, add a ladle of chicken soup.
  5. Garnish with the chicken wings and fresh dill.

Note: Unused stock can be kept in the freezer for up to 3 months.

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