Chicken Meatball and Veggie Soup
This recipe calls for a quick prep time, so you can get on with your evening while dinner simmers on the stove. And what's better, this soup is just as good reheated the next day. Serve with crusty bread for mopping up all of the wonderful stock!
PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes
For the Meatballs:
1 1/2 pounds ground chicken breast
1/4 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 teaspoon salt
For the Soup:
1 32-ounce container reduced sodium chicken broth
2 teaspoons olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
2 14.5-ounce cans diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt and fresh black pepper
1 medium zucchini, diced
Preheat your oven to 400 F.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined. Form meatballs using about a tablespoon of meat each. Bake in the oven about 12 minutes. Remove from oven and set aside.
While the meatballs are cooking, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and sauté until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, herbs, salt and pepper and simmer on low for about 45 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and add the meatballs and zucchini. Cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes. Serve right away.