Chicken Meatball Soup
Cozy chicken meatball soup with drop-in mini meatballs, tender veggies, and small pasta in a savory broth.
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- 1 pound ground chicken
- 1 large egg
- 3 tablespoons seasoned bread crumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 large carrots (chopped)
- 2 ribs celery (chopped)
- ½ teaspoon poultry seasoning
- 6 cups chicken broth
- 1 cup water
- 4 ounces small pasta (such as small shells, elbows, or mini bow ties)
Langkah-langkah
In a large bowl, mix together ground chicken, egg, bread crumbs, onion powder, garlic powder, oregano, salt, and pepper. Set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook until tender, about 3 minutes. Stir in the poultry seasoning and cook for 1 more minute.
Add the chicken broth and water to the pot, and bring to a rolling boil.
Use a small spoon* to scoop ½-inch bits of the chicken mixture directly into the boiling broth. The meatballs do not have to be rolled or round.
Once all the meatballs are added, add the pasta*. Let the soup simmer uncovered for 8 to 10 minutes or until the pasta is tender and the meatballs are cooked through.
Taste the soup and add salt and pepper as needed.
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