Chicken Meatball Soup
Share
Chicken Meatball Soup
Category
Soups and Breads
Prep Time
30 minutes
Cook Time
35 minutes
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- ½ onion, diced
- 2 garlic cloves, minced
- 8 cups chicken stock
- 2 teaspoon fennel seeds
- ½ teaspoon salt
- 2 large carrots, peeled and cut into 1/4-inch slices
- 3/4 lb Yukon gold potatoes, cut in half and then in ¼” slices
- 3 cups spinach, packed
- 2 lbs ground chicken
- ½ cup onion, grated
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1/4 cup flat-leaf parsley, minced
- 1 tablespoon fennel seeds
- 2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Ingredients
Meatballs
Directions
- In a large mixing bowl combine all ingredients for meatballs, set aside.
- In a large soup pot heat olive oil over medium heat. Add onions and sauté, until onions are translucent about 5 minutes. Add garlic and cook for another minute. Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.
- Using your hands, form golf ball-sized meatballs, about 2 tablespoons each and carefully drop them into the pot. Note: Because there are no breadcrumbs in this meatball mixture, it is quite wet. Wet your hands to prevent sticking.
- Allow soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°,F with an instant-read thermometer. Stir in spinach until just wilted and serve!
Recipe Note
Adapted from themodernproper.com