Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.
Chicken Meatball Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 3 ribs celery, diced
- 1 red bell pepper, diced, I used jarred roasted red bell peppers
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 15.5 ounce can diced fire-roasted tomatoes
- 3 carrots, peeled and diced
- 2 cups shredded cabbage
- 2 cups shredded kale
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 1/2 pounds ground chicken breast, I used my food processor to finely chop chicken breasts
- 2 eggs
- 1/2 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
Mix all ingredients together gently. Form into 1-inch balls when ready to drop into broth.
- Sauté onion, celery, red pepper, garlic until starting to soften.
- Add thyme, salt and pepper. Cook just a minute or two more.
- Add chicken broth, tomatoes and carrots. Bring to simmer.
- Simmer about 20 minutes for flavors to mingle a bit.
- Drop meatballs carefully into pot. Return to a simmer. Cook, uncovered, until meat balls are cooked through.
- Add cabbage and kale to pot. Cook until tender, 10 minutes.
- Enjoy with some crusty bread spread with butter.
Food, like a loving touch or a glimpse of divine power, has the ability to comfort.
Weight Watchers on Freestyle can enjoy each cup of this soup for only 1 point.