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)

Total time1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min

Preparation and possible waiting: 30 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs, Plain flour. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce, Chicken stock.

Rating Not yet rated

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

Jump to steps

30 minpreparation and possible waiting

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

Total time: 1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min

Preparation and possible waiting: 30 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Soup 1 to 2 hours Home-style

Allergens

View full classification 22 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 protein

Total time

1 to 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Soup

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.