Chicken Meatball Soup Recipe

This chicken meatball soup recipe gives you an alternative way to your basic chicken noodle soup.


3/4 lb ground chicken
1/4 cup cold water
1 egg, beaten
1/3 cup onion, finely minced
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
fresh ground black pepper
1 Tablespoon olive oil

8 cups chicken broth
2 large carrots, sliced
1 red bell pepper, cut into chunks
1 cup frozen peas
1 cup long narrow soup noodles

Serves 4-6


Start by making the meatballs.

In a large bowl, mix the ground chicken, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.

Shape the mixture into small 1-inch meatballs.

Heat the olive oil in the soup pot on the stove top.

Place the meatballs in and brown the outsides.

Cook for about 10 minutes, they should be cooked through.

Remove the meatballs with a slotted spoon to a bowl.

Add the chicken broth, carrots, red pepper, and frozen peas to the soup pot and bring to a boil.

Add the noodles, stirring as necessary and boil for about 5 minutes.

Return the meatballs to the soup.

Turn heat down to low and let simmer for 15-20 minutes.

Do a taste test and season with salt and pepper to suite your taste.