Chicken Meatball and Noodle Soup

"Wonderful soup recipe that I chipped out of a magazine. This is such a tasty soup that I often serve. Serve with rye bread and you're set to go. This soup can also be frozen--what a bonus."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
15
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels.
  • Meanwhile in Dutch oven heat oil (medium high).
  • Cook leeks and garlic about 3 minutes or until soft.
  • Add stock and vegetables, dill and gingerroot and bring to boil.
  • Reduce heat and simmer for 5 minutes.
  • Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender.
  • Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving).
  • Soup can be cooled and frozen in airtight containers up to 2 weeks.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This soup smells heavenly. It is easy and healthy. I am sure it would have been excellent without the changes I made. However, I added about 1/2 c of fresh flat leaf parsley into the meat and did not bake the meat balls. I heated up the broth, then put everything, including the raw meat balls, except the pasta, into a crockpot on high for about 3 hours. I cooked whole wheat pasta and served on the side with slices of fresh lemons as garnish. Just so when we have leftovers the pasta would not bloat up from being in the broth too long. Although I am allergic to coconut, next time I may substitute 1 cup of broth with a cup of coconut milk. Because it smells like Tom Yum soup and it seems like it would enhance the flavor and richness of this soup. But that means I cannot eat it. Oh Well! I will have to rely on other people's feedback. THANK YOU.
     
  2. I must add my vioce to others who say this soup is great! I really like the dill in the broth. I will keep this soup in my lst of things to make again!
     
  3. This is great soup. I have a houseful of sickies and this soup was just perfect for them all last night.The dill flavour really makes this so be sure to use it. I also made sure to cut my vegies very small. The soup was ready in no time and very tasty.
     
  4. Outstanding! The ginger is the secret ingredient and adds so much to this soup. To the meatballs I used Italian bread crumbs for a little more flavor. This recipe is so easy to make and tastes so gourmet. I’m lovin this dish!
     
  5. This is an AWESOME soup! I used onions instead of leeks, and ground turkey instead of chicken, but everything turned out great. It is a perfect soup for the fall, and I have lots in the freezer as well. The only issue I ran into is with the gingerroot. I have never used it before, so I wasn't sure how exactly to use it in this soup, but I basically threw it in the pot...
     
Advertisement

Tweaks

  1. This soup smells heavenly. It is easy and healthy. I am sure it would have been excellent without the changes I made. However, I added about 1/2 c of fresh flat leaf parsley into the meat and did not bake the meat balls. I heated up the broth, then put everything, including the raw meat balls, except the pasta, into a crockpot on high for about 3 hours. I cooked whole wheat pasta and served on the side with slices of fresh lemons as garnish. Just so when we have leftovers the pasta would not bloat up from being in the broth too long. Although I am allergic to coconut, next time I may substitute 1 cup of broth with a cup of coconut milk. Because it smells like Tom Yum soup and it seems like it would enhance the flavor and richness of this soup. But that means I cannot eat it. Oh Well! I will have to rely on other people's feedback. THANK YOU.
     
  2. This is an AWESOME soup! I used onions instead of leeks, and ground turkey instead of chicken, but everything turned out great. It is a perfect soup for the fall, and I have lots in the freezer as well. The only issue I ran into is with the gingerroot. I have never used it before, so I wasn't sure how exactly to use it in this soup, but I basically threw it in the pot...
     

RECIPE SUBMITTED BY

I have just recently retired. I worked in the banking industry for 25 yrs. My husband and I own a cottage and have spent most of this last summer at the lake. We go there in the winter as well. I love to cook and I collect recipes. <img src="http://i26.photobucket.com/albums/c105/jewelies/Pohutukawa-2-1.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/picNW72Oj-1.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/picx2XGjA-1.jpg"> <img src="http://farm4.static.flickr.com/3316/3345270671_dd30334798.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/picx2XGjA-1.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes