Description
Comforting chicken meatball soup delivers hearty Italian-style flavors with tender, herb-infused meatballs nestled in a rich, aromatic broth. Delicious warmth awaits when you ladle this satisfying meal into bowls for an authentic, nourishing dining experience.
Ingredients
Scale
- 1 recipe chicken meatballs
- 6 cups (1.4 liters) chicken broth
- 0.5 cup (120 milliliters) heavy cream
- 2 tbsps (30 milliliters) butter
- 4 tbsps (30 grams) all-purpose flour
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced to 0.5 inches (1.3 centimeters)
- 3 stalks celery, sliced to 0.5 inches (1.3 centimeters)
- 2 cloves garlic, minced
- 0.67 cup frozen peas
- 2 tsps Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp ground pepper
- 1 bay leaf
- Chopped parsley, to taste
Instructions
- Meatball Preparation: Combine ground chicken, breadcrumbs, egg, parmesan, garlic powder, onion powder, and salt in a mixing bowl. Gently blend ingredients to maintain a delicate meatball texture, then form compact, bite-sized spheres.
- Browning Technique: Heat olive oil in a dutch oven over medium-high heat. Sear meatballs in batches, rotating to achieve a golden crust, then transfer to a separate plate using a slotted spoon.
- Vegetable Foundation: In the same pot, melt butter and sauté diced onions, carrots, and celery until softened. Add minced garlic and sprinkle flour, stirring to eliminate raw flour taste and create a rich base.
- Liquid Integration: Deglaze the pot with chicken broth, scraping browned bits for depth. Add remaining broth, Italian seasoning, salt, pepper, and bay leaf. Bring to a gentle simmer, allowing flavors to meld for 15 minutes.
- Creamy Finalization: Remove bay leaf and stir in heavy cream. Reintroduce meatballs and frozen peas, simmering for an additional 5 minutes to ensure thorough cooking and warming.
- Serving Presentation: Ladle soup into bowls, garnish with freshly chopped parsley, and serve hot, offering a comforting and flavorful meal.
Notes
- Prevent Tough Meatballs: Gently mix ingredients and avoid overworking the meat mixture to ensure tender, soft chicken meatballs that melt in your mouth.
- Batch Browning Technique: Brown meatballs in batches to develop a golden, flavorful exterior without overcrowding the pot, which can lead to steaming instead of caramelization.
- Flour Trick: Dust flour over sautéed vegetables and cook briefly to eliminate raw flour taste and create a thickening base for a rich, smooth soup.
- Flavor Layering: Deglaze the pot with broth to capture and incorporate those delicious browned bits, maximizing the depth and complexity of the soup’s flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 270
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg