Homemade Chicken Meatball Soup Recipe
Welcome to NutriQuorum! Today, we are going to prepare a steaming bowl of Homemade Chicken Meatball Soup that not only warms the body but also nourishes the soul.
Equipment
- 1 soup pot
Ingredients
- 17,6 oz chicken minced meat 500 g
- 2-3 Tbsp avocado oil
- 3 medium-sized potatoes peeled and diced
- 1 small leek cleaned and sliced
- 2-3 cloves of garlic minced
- 1 cup frozen green peas
- 3/4 cup whole wheat vermicelli
- 6 cups vegetable or chicken broth adjust if needed
- Fresh herbs (such as parsley or dill)
- Salt & pepper to taste
Instructions
- In a bowl, combine the minced chicken with salt, pepper, and chopped fresh herbs. Form small meatballs and set them aside.
- In a large pot, heat avocado oil over medium heat. Add the sliced leeks and minced garlic, sauté until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring the mixture to a simmer and let it cook until the potatoes are tender.
- Stir in the frozen green peas. Cook for 5-7 minutes.
- Gently drop the chicken meatballs into the simmering broth. Allow the meatballs to cook through, which usually takes about 8-10 minutes. The safe minimum internal temperature for ground chicken, according to food safety guidelines, is 165°F (74°C).
- For the last 2-3 minutes stir in the whole wheat vermicelli. Cook until the vermicelli is tender. Mine took 2 minutes.
- Taste the soup and adjust the seasoning with salt and pepper according to your preference.
- Ladle the hot soup into bowls. Garnish with additional fresh herbs for a burst of flavor. Enjoy!
Notes
1. The values in the nutrition facts may vary based on specific ingredients and portion sizes used in your preparation.
2. Serve Chicken Meatball Soup with fresh bread and green onions.