Chicken Soup with Ground Chicken Meatballs

Photo: Chicken Soup with Ground Chicken Meatballs

TOTAL TIME: 5 hr
Prep: 30 min
Inactive Prep: --
Cook: 4 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CHICKEN STOCK:
  • 2 tablespoons vegetable oil
  • Bones from 1 whole chicken
  • 2 large carrots, peeled and roughly chopped
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • 1 leek, chopped
  • 1 clove garlic, halved
    CHICKEN MEATBALLS:
    • 1/4 cup chopped fresh dill
    • 1 tablespoon olive oil
    • 2 teaspoons salt
    • 1/2 teaspoon chile flakes
    • Freshly ground pepper
      SOUP:
      • 2 carrots, finely chopped
      • 2 stalks celery, finely chopped
      • 1 leek, finely chopped
      • Vegetable oil
      • Salt and freshly ground pepper
      • 4 cups watercress
      • 4 blackened chicken wings, for garnish (from Blackened Chicken Salad recipe)
      • 1/4 cup chopped fresh dill, for garnish
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      Directions

      Try Chuck Hughes' comforting chicken meatball soup packed with great flavor.
      For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.

      For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.

      Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.

      For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.

      Cook's Note: Unused stock can be kept in the freezer for up to 3 months.

      Serves: 6; Calories: 308; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 2 grams; Cholesterol: 54 milligrams; Sodium: 942 milligrams

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