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- 1 lb ground chicken - 1/4 cup plain breadcrumbs - 2 cloves garlic, finely minced - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 large onion, diced - 2 medium carrots, peeled and sliced - 2 celery stalks, diced - 4 cups chicken broth - 1 cup fresh or canned diced tomatoes (drained if canned) - 1 tablespoon olive oil - 1 bay leaf - 2 cups fresh spinach, roughly chopped - Fresh lemon juice (to taste) Using fresh ingredients makes a big difference. Fresh herbs and vegetables add bright flavors. They also boost the nutrition in your soup. When you use fresh garlic, it gives your meatballs a great taste. Fresh parsley adds a nice pop of color and flavor. Always choose high-quality chicken for the meatballs. It helps keep the soup tasty and healthy. You can personalize this soup with different add-ins. Try adding: - Cooked pasta for a heartier meal. - Beans for extra protein and fiber. - Zucchini or bell peppers for more veggies. - A dash of hot sauce for some heat. These options let you create a soup that fits your taste. {{ingredient_image_2}} First, grab a large mixing bowl. Add 1 pound of ground chicken. Then, toss in 1/4 cup of plain breadcrumbs. Next, add 2 cloves of finely minced garlic. Don't forget to include 1 tablespoon of finely chopped fresh parsley, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything well. You can use your hands or a fork for this step. Make sure the mixture is blended together. Now, shape this mixture into small meatballs, about 1 inch across. Place them on a plate or baking sheet and set them aside. Now, it's time to cook the veggies. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once it's hot, add the diced onion, sliced carrots, and diced celery. Sauté these for about 5 minutes. Stir occasionally. You want the vegetables to soften and the onion to become see-through. Next, pour in 4 cups of chicken broth. Add 1 cup of diced tomatoes and a bay leaf. Increase the heat and bring everything to a gentle boil. When it boils, reduce the heat so it simmers. Carefully drop in the chicken meatballs. Make sure they are submerged in the broth. Let the soup simmer uncovered for 15-20 minutes. Check that the meatballs are fully cooked. They should not be pink in the center. Stir in 2 cups of roughly chopped fresh spinach and cook for another 2-3 minutes. The spinach will wilt and turn bright green. Remove the bay leaf, then squeeze in some fresh lemon juice to taste. This adds brightness to the soup. Finally, taste and adjust the seasoning with salt or pepper if needed. To make great meatballs, start with fresh ground chicken. Use 1 pound for this recipe. Add 1/4 cup of plain breadcrumbs to help hold them together. Mince 2 cloves of garlic finely and mix them in. This adds a kick of flavor. Fresh parsley is key too. Chop 1 tablespoon finely and mix it in. Use 1 teaspoon of dried oregano for that herb taste. Don't forget 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix everything well until it sticks together. Shape the mixture into small balls, about 1 inch wide. This size cooks evenly and fits well in your soup. You can boost the taste of your soup with a few simple tricks. Start by sautéing 1 diced onion, 2 sliced carrots, and 2 diced celery stalks in 1 tablespoon of olive oil. Cook them for about 5 minutes until soft. This builds a great base for your soup. Use 4 cups of chicken broth for a rich flavor. Add 1 cup of diced tomatoes. If you use canned tomatoes, drain them first. Toss in 1 bay leaf while the soup simmers. Finally, squeeze in fresh lemon juice to brighten the flavors. This step makes a big difference! Serve this soup hot for the best experience. Use big bowls to hold all that goodness. Garnish with extra chopped parsley for a pop of color. A slice of lemon on the side adds a nice touch. You can also pair it with crusty bread for a cozy meal. Enjoy it with family or friends, and watch them smile! Pro Tips Use Fresh Herbs: Fresh herbs like parsley and oregano enhance the flavor of the meatballs and add a vibrant touch to the soup. Don’t Overcook the Meatballs: To ensure they remain tender, cook the meatballs just until they are no longer pink in the center. Adjust the Broth: For a richer flavor, consider using low-sodium chicken broth and adding more herbs or spices to taste. Garnish for Presentation: A sprinkle of fresh parsley and a lemon wedge on the side not only enhance the look but also elevate the taste. {{image_4}} You can swap out the veggies in this soup. If you want to change things, try adding zucchini, bell peppers, or green beans. These will give the soup a fresh taste. You can even throw in some frozen peas for sweetness. Each veggie brings its own flavor, so mix and match to find your favorite. This soup is great for different diets. If you need it gluten-free, use gluten-free breadcrumbs. For a low-carb option, skip the breadcrumbs and throw in extra veggies. If you're vegan, swap the chicken for lentils and use vegetable broth. You can still enjoy the rich taste with these changes. Want to spice things up? Add a pinch of red pepper flakes for heat. You can also toss in some fresh herbs like basil or thyme. If you love a zesty kick, try adding lime juice instead of lemon. Each tweak can change the soup's flavor, making it yours. After enjoying your garlic herb chicken meatball soup, you may have some left. To store it, let the soup cool to room temperature. Next, pour it into an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. This keeps it fresh and tasty for your next meal. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, use freezer-safe containers or bags. Divide the soup into portions to make it easier to thaw. Label the containers with the date. When stored correctly, the soup can last for up to three months in the freezer. This way, you have a quick meal ready whenever you need it. Reheating your soup is simple. If frozen, thaw it overnight in the fridge. If you need it fast, you can use a microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring often. If the soup is in the fridge, pour it into a pot. Heat it on medium heat until warm. Stir occasionally to heat evenly. Always check the temperature before serving. Enjoy your warm, comforting soup again! You can use ground turkey or lean beef. These meats work well in the soup. They add a nice flavor and keep the dish hearty. If you want a plant-based option, try using lentils or chickpeas. These choices bring protein and a unique texture. Yes, you can use a slow cooker for this soup. Start by mixing the meatball ingredients. Shape them and place them in the slow cooker. Then, add the veggies, broth, and tomatoes. Cook on low for 6-8 hours. This method allows all the flavors to blend well. The soup will last about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Just make sure to cool it completely before freezing. This way, you can enjoy it later! This blog post covered key aspects of making a delicious meatball soup. We explored fresh ingredients and important add-ins that boost flavor. I shared steps for preparing the meatballs and cooking the veggies. Tips on perfecting taste and serving suggestions add excitement. We discussed variations and how to store leftovers properly. In the end, creating this dish is simple and fun. Enjoy your cooking adventure!

Garlic Herb Chicken Meatball Soup

A hearty and flavorful soup featuring chicken meatballs infused with garlic and herbs, served with fresh vegetables and spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup plain breadcrumbs
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 large onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 cup fresh or canned diced tomatoes (drained if canned)
  • 1 tablespoon olive oil
  • 1 leaf bay leaf
  • 2 cups fresh spinach, roughly chopped
  • to taste fresh lemon juice

Instructions
 

  • In a large mixing bowl, combine the ground chicken along with the breadcrumbs, minced garlic, chopped parsley, oregano, salt, and black pepper. Mix vigorously with your hands or a fork until all ingredients are well blended and cohesive.
  • Carefully shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet and set aside.
  • In a large pot over medium heat, add the olive oil. Once hot, add the diced onion, sliced carrots, and diced celery. Sauté these vegetables for approximately 5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent.
  • Pour in the chicken broth and add the diced tomatoes along with the bay leaf. Increase the heat and bring the mixture to a gentle boil.
  • When the soup reaches a boil, reduce the heat to a simmer. Carefully drop in the chicken meatballs, making sure to submerge them in the broth.
  • Allow the soup to simmer uncovered for about 15-20 minutes, or until the meatballs are fully cooked and no longer pink in the center.
  • Stir in the chopped fresh spinach and continue cooking for an additional 2-3 minutes until the spinach has wilted and brightened in color.
  • Remove the bay leaf from the soup. Squeeze in fresh lemon juice to taste, which will enhance the flavors of the dish and add brightness.
  • Do a final taste check and adjust the seasoning with a bit more salt or pepper if needed before serving.

Notes

Serve the soup steaming hot in generous bowls, garnished with extra chopped parsley and a slice of lemon.
Keyword chicken, healthy, herbs, meatballs, soup