Chicken Meatball Soup
Cozy up with this flavorful Chicken Meatball Soup! Juicy, seasoned chicken meatballs simmered with fresh veggies and herbs in a light, comforting broth. Simple, nourishing, and delicious!
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Servings: 4
Ingredients
- 1 lb ground chicken
- 2 tbsp ButcherBox Louisiana Rub
- 1/4 cup breadcrumbs
- 2 tbsp ground flax seeds
- 1/2 cup finely chopped fresh parsley
- 2 tbsp fresh sage (chopped)
- 1 tbsp olive oil
- 1 leek (sliced)
- 3 garlic cloves (minced)
- 1 inch piece ginger (grated)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 cup butternut squash (peeled and diced)
- 6 cups chicken broth
- 2 cups watercress (fresh)
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the ground chicken, Louisiana Rub, breadcrumbs, flax seeds, fresh parsley, and sage. Season with salt and pepper. Form the mixture into small meatballs.
- Place the meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
How to Cook
- Heat olive oil in a Dutch oven over medium heat. Add leeks, garlic, and ginger, and sauté until caramelized (about 5-7 minutes).
- Add carrots, celery, and butternut squash. Stir for another 3-4 minutes.
- Pour in chicken broth and bring to a simmer. Once the vegetables are tender, gently add the meatballs to the pot.
- Simmer the soup for another 15 minutes until meatballs are fully cooked through.
- Finish with fresh watercress, sage, and parsley for a nourishing touch.
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