Chicken Meatball Soup Recipe (2024)

• 1/4 c extra virgin olive oil
• 3 large carrots -diced
• 1 large parsley root -diced
• 1 celery root -diced
• 2 stalks celery diced
• 1/2 green bell pepper diced
• 1/2 yellow bell pepper diced
• 1 onion diced
• 28 oz canned diced tomatoes
• 1 lime or lemon juiced + more to taste
• 1/4 c celery leaves roughly chopped
• 2 leaves bay
• 1/2 tsp sea salt + more to taste
• 2 qt water + more as needed
• 3 tbs snipped chives for garnish optional
• sour cream or yogurt for serving

Meatball Ingredients:

• 1 lb organic ground chicken organic dark meat
• 1 slice bread soaked in milk and squeezed well
• 1/2 c quick cook brown rice
• 1/4 c minced parsley
• 1/2 tsp sea salt
• 1/4 tsp black pepper freshly cracked
• ⅓ onion grated
• 1 scallion thinly sliced
• 1 egg small
• 3 tbsp ginger root grated
• 1 pinch nutmeg freshly grated
• 1/2 tsp baking soda

• Heat up the olive oil in a large enameled cast iron pot. Add the diced onion with a pinch of sea salt and saute until translucent, about 5 minutes. Add the diced carrot, parsley root, celery and celery root, together with the bay leaves and give it a good stir. Cook for an additional 5 minutes.

• Add the canned tomatoes and the water and bring to a slow simmer. Season with the sea salt. Allow the soup to simmer on very low flame while you prepare the meatballs.

• To make the meatballs combine all the meatball ingredients in a large bowl and shape them into golf ball size. Add them one by one to the soup and bring it back to a simmer before covering with a tight lid. Add the bell peppers and cover with a tight lid. Allow to cook on low flame ( just gentle simmering ) for 20 minutes.

• Remove from flame and without peaking inside allow it to sit for 10 minutes for the rice in the meatballs to cook completely.

• Squeeze in the lemon or lime juice and serve with a dab of sour cream or a drizzle of heavy cream. Sprinkle with celery leaves and snipped chives and a light drizzle of extra virgin olive oil !

Course: Main

Cuisine: Italian