Chicken Meatball and Noodle Soup
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1 egg
- 1⁄4 cup dry breadcrumbs
- 3⁄4 teaspoon salt (or less)
- 1⁄2 teaspoon pepper
- 1 lb ground chicken
- 2 teaspoons vegetable oil
- 1 cup chopped leeks or 1 cup onion
- 2 garlic cloves, minced
- 8 cups chicken stock
- 1 1⁄2 cups carrots
- 1 1⁄2 cups celery
- 3 tablespoons chopped fresh dill
- 1 piece gingerroot (about 1-inch)
- 2 cups egg noodles
- fresh dill (to garnish)
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
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Reviews
-
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.
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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...
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Tweaks
-
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.
-
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
Dotty2
Canada
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.
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