Recipe: Perfect Soup with chicken meatballs

Soup with chicken meatballs. In this recipe, baked chicken meatballs and sauteed vegetables in chicken broth are served over a bed of cooked egg noodles. Easy and quick nice chicken flavor. We DID not care for the chicken meatballs, next time we will use beef instead.

Add the chicken stock and bay leaf. Cover and bring to a boil. Once boiling, add the orzo and meatballs. You can cook Soup with chicken meatballs using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soup with chicken meatballs

1. You need 2 of chicken breasts.
2. You need 1 pc of carrot.
3. You need 1 pc of onion.
4. You need 3 pcs of potatoes.
5. It's to taste of seasonings (dry parsley, dill).
6. You need 2 tbsp. of semolina.
7. Prepare 20 grams of butter.
8. You need of small vermicelli (any that is quickly brewed).
9. Prepare to taste of salt, pepper.

We use ground chicken and turn it into super-savory, Parmesan-flavored meatballs. Loads of sliced carrots dot the soup (somehow, most other chicken soups don't have enough carrots), and big handfuls of baby spinach gently wilt into the broth. A finishing flourish of grated Parmesan cheese. With extra chicken meatballs in my bowl.

Soup with chicken meatballs instructions

1. Preparing meatballs. From chicken breasts make minced meat. Add salt and pepper to taste. Add the semolina and leave for 30 minutes..
2. Meanwhile, clean potatoes, cut into cubes and set to cook..
3. Cut onions rings, carrots three on a large grater..
4. After 15 minutes, as cooked potatoes add onions, carrots. Add seasoning..
5. Form small balls of minced meat. Add to the soup. Butter is also added to the soup. Cook for 20 minutes..
6. Add vermicelli. Cook for 5 minutes..

The meatballs are legit the best part of this soup. This is just like everyone's favorite cozy, comforting homemade chicken noodle soup except made even better with chicken meatballs! This chicken meatball noodle soup is very tasty and comforting. I love minced meat for its versatility. It's the major component of dumplings, potstickers and bao buns.

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