Chicken meatball noodle soup
Author: Only From Scratch
Prep time:
Cook time:
Total time:
- 1lb ground chicken
- 1 egg
- 1½ cups seasoned bread crumbs
- ¼ tsp ground sage
- ½ tsp rosemary
- ¼ tsp garlic powder
- 1 tsp dried parsley
- ½ tsp dried minced onion
- ¼ tsp dried thyme
- ½ tsp salt
- ¼ tsp fresh ground black pepper
- 4-5 tbsp olive oil for cooking meatballs
- 3 tbsp olive oil for sauteing the veggies
- ½ cup diced onion
- 3 stalks of celery cut into ¼" slices
- 2 medium carrots cut into ¼" slices
- 2 cloves of minced garlic
- 2 bay leaves
- pinch of chili flake (if desired)
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp dried parsley
- 2 bay leaves
- 8 cups chicken stock
- ½ tsp salt
- ½ tsp fresh ground black pepper
- In a medium bowl add ground chicken, bread crumbs, egg, sage, rosemary, garlic powder, 1tsp dried parsley, dried minced onion, thyme, salt and pepper.
- Combine all ingredients until they are thoroughly combined. Try not to over-mix to prevent the meatballs from getting too dense.
- Form into meatballs, I start with just less than ¼ cup of mixture and form into the balls.
- Add olive oil to preheated skillet and add meatballs. Turn to brown all sides.
- Remove meatballs once browned and set aside.
- While the meatballs are cooking, add olive oil to heated soup pot and saute onion, carrots, celery and garlic for about five minutes.
- Add bay leaves, chili flake, oregano, basil, 1tsp parsley and cook for 1-2 minutes
- Pour in chicken stock and bring to a boil and lower to simmer for 10 minutes
- While the soup is simmering, cook the egg noodles in boiling water until just less than al dente. Strain and set aside.
- Add meatballs and simmer 15 minutes
- Add salt and pepper and taste soup and add more if needed.
- Add noodles and soup to bowl and serve.
Recipe by Only From Scratch at https://www.onlyfromscratch.com/chicken-meatball-noodle-soup/
3.5.3226