Easy

Vegetable soup with chicken meatballs

Name: Vegetable soup with chicken meatballs
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Cuisine: Home-style, International
Ingredients: 300 g Minced chicken (raw); 50 g Egg (1 medium, shell excluded); 25 g Breadcrumbs (fine); 15 g Plain flour (thin coating for meatballs); 220 g Leek (trimmed); 180 g Carrot (peeled); 4 g Garlic (peeled); 180 g Green asparagus (trimmed); 150 g Cauliflower (small florets); 180 g Potato (peeled); 100 g Tomato sauce (prepared); 1800 g Chicken stock (prepared); 45 g Extra virgin olive oil (25 g soup and 20 g meatballs); 2 g Fresh thyme (leaves); 5 g Parsley (chopped); 0.3 g Black pepper (ground); 3 g Salt (1 g meatballs and 2 g soup)

Vegetables in broth with small chicken meatballs, first browned and then simmered in the soup until juicy and cooked through.

30 minprep

35 mincooking

6servings

1.642 kcalwhole recipe

274 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Soup 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Soup

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorie

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Minced chicken raw 300 g
Egg 1 medium, shell excluded 50 g
Breadcrumbs fine 25 g
Plain flour thin coating for meatballs 15 g
Leek trimmed 220 g
Carrot peeled 180 g
Garlic peeled 4 g
Green asparagus trimmed 180 g
Cauliflower small florets 150 g
Potato peeled 180 g
Tomato sauce prepared 100 g
Chicken stock prepared 1800 g
Extra virgin olive oil 25 g soup and 20 g meatballs 45 g
Fresh thyme leaves 2 g
Parsley chopped 5 g
Black pepper ground 0.3 g
Salt 1 g meatballs and 2 g soup 3 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tool

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Preparation

Recommended kitchen utensil

WMF · Provence Plus

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Mix the minced chicken with the egg, breadcrumbs, pepper and 1 g salt. Cover and rest in the fridge for 15 minutes. Wash hands and utensils after handling raw chicken.
Finely chop the garlic, leek and carrot and soften in 25 g oil for 8 minutes. Add the potato in 1 cm cubes, cauliflower, chopped asparagus, tomato sauce, thyme, remaining 2 g salt and chicken stock. Simmer gently for 15 minutes.
Shape 18 meatballs of about 20 g and distribute the 15 g flour in a thin coating over them. Heat the remaining 20 g oil in a frying pan and brown for 4-5 minutes, turning; they do not need to be cooked through yet.
Transfer the meatballs and pan juices to the soup. Simmer gently for 10-12 minutes, until their centres reach 74°C and the vegetables are tender. Serve three meatballs per bowl and finish with all the parsley.

Found an error? Help us keep this recipe clear and reliable.

Suggest a correction →

Ingredients

Kitchen tools for this recipe Recommended kitchen tool

Recommended kitchen utensil

Method

Follow AceiteySal