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Chicken Meatball Soup

Edvina Sarukhanayan

Edvina Sarukhanayan

January 28, 2025
Clock icon

1 hr

Total

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4

Servings

Protein icon

ground chicken

Protein

Cozy up with this flavorful Chicken Meatball Soup! Juicy, seasoned chicken meatballs simmered with fresh veggies and herbs in a light, comforting broth. Simple, nourishing, and delicious!

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Equipments

  • Large mixing bowl 

  • Baking Sheet

  • Dutch oven or large pot 

  • Wooden spoon

  • Soup ladle 

Ingredients

  • 1 lb ground chicken

  • 2 tbsp ButcherBox Louisiana Rub

  • 1/4 cup breadcrumbs

  • 2 tbsp ground flax seeds

  • 1/2 cup finely chopped fresh parsley

  • 2 tbsp fresh sage

    (chopped)

  • 1 tbsp olive oil

  • 1 leek

    (sliced)

  • 3 garlic cloves

    (minced)

  • 1 inch piece ginger

    (grated)

  • 2 medium carrots

    (diced)

  • 2 celery stalks

    (diced)

  • 1 cup butternut squash

    (peeled and diced)

  • 6 cups chicken broth

  • 2 cups watercress

    (fresh)

  • Salt and pepper

    to taste

Step By Step

Instructions

Preparation

1
Preheat the oven to 375°F (190°C). 
2
In a mixing bowl, combine the ground chicken, Louisiana Rub, breadcrumbs, flax seeds, fresh parsley, and sage. Season with salt and pepper. Form the mixture into small meatballs. 
3
Place the meatballs on a baking sheet and bake for 20-25 minutes or until cooked through. 

How to Cook

1
Heat olive oil in a Dutch oven over medium heat. Add leeks, garlic, and ginger, and sauté until caramelized (about 5-7 minutes). 
2
Add carrots, celery, and butternut squash. Stir for another 3-4 minutes. 
3
Pour in chicken broth and bring to a simmer. Once the vegetables are tender, gently add the meatballs to the pot. 
4
Simmer the soup for another 15 minutes until meatballs are fully cooked through. 
5
Finish with fresh watercress, sage, and parsley for a nourishing touch. 

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