north americandinnerlunchmealchickensoup

Chicken Meatball Soup

Name: Chicken Meatball Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound Ground Beef (85%); 1 Bay Leaf; 1/4 cup Italian Bread Crumbs; 3 tablespoons Butter; 14 ounces can diced Tomatoes; 13 ounces bag of frozen Mini Cheese Ravioli; 14 ounces cans Chicken Broth(5-6 cups); 1 Egg, beaten; 1 tablespoon fresh Parsley, chopped; 3 fresh Parsley leaves, minced; 2 cloves Garlic, minced; 1 Green Bell Pepper, diced; 1 teaspoon Italian Seasoning; 1 tablespoon Olive Oil; Fresh Grated Parmesan or Romano for serving; teaspoon Black Pepper; 3/4 teaspoon Salt; Salt and fresh pepper; 1 roll, or thick sliced bread, cubed; 1 teaspoon Thyme; 1 teaspoon Worcestershire sauce; 1/4 cup finely diced Yellow Onion

By Tasty45 min6 servings

Warm up with this comforting Chicken Meatball Soup that's loaded with tender veggies and savory meatballs. It's a hearty, flavorful meal that'll leave you feeling satisfied and cozy.

Instructions

1
Make the meatballs: In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then roll into 1-inch (2 cm) meatballs. You should have 16-18 total.
2
In a large pot, heat the olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3
Make the soup: In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4
Add the chicken stock and bay leaf. Cover and bring to a boil.
5
Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6
Add the Swiss chard, cover, and cook for 2-3 minutes, until the chard has wilted.
7
Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
8
Ladle into bowls and serve.
9
Enjoy!