Quick & Healthy Chicken Meatball Soup

Fast, healthy, easy, delicious! Very simple and accessible! You can prepare chicken meatball soup in 30 minutes. It does not require boiling meat or sautéing vegetables. You can change its thickness to suit you. Plus, this delicious first course is kid-friendly!
cook time: 40 min
Ivy Ramsay
Quick & Healthy Chicken Meatball Soup

Nutrition Facts (per serving)

47
Calories
1g
Fat
4g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Chicken mince 300 g
Salt to taste
Potato (small) 2 pc
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
bell pepper 90 g
Allspice 3 pc
Chicken bouillon 1.3 l

Recipe instructions

Step 1

Step 1
How to cook soup with chicken meatballs? Prepare the necessary ingredients. If you donʼt have chicken broth, you can make soup using water. I have minced chicken fillet, you can use a ready-made store-bought version. Any vegetables will do, either fresh or frozen.

Step 2

Step 2
Salt the minced meat and mix well.

Step 3

Step 3
Form the minced meat into meatballs the size of a walnut. To make the minced meat stick to your hands less, moisten them slightly with water.

Step 4

Step 4
Wash the vegetables first under running water. Peel the carrots and cut into cubes or quarters.

Step 5

Step 5
Peel the onion and wash it. Cut the onion into small cubes.

Step 6

Step 6
Remove seeds and stems from bell peppers. Cut the pepper into small cubes. You can take peppers of different colors.

Step 7

Step 7
In a saucepan of suitable size, bring chicken broth (or water) to a boil. Place chicken meatballs into the broth and stir. Cook the meatballs over moderate heat for 5 minutes.

Step 8

Step 8
Place prepared carrots and onions into the broth. Cook for 5-7 minutes, avoiding boiling the soup too much.

Step 9

Step 9
Peel the potatoes and cut into medium cubes.

Step 10

Step 10
Place the chopped potatoes into the soup.

Step 11

Step 11
Add the prepared bell pepper and stir. Bring the soup to a boil. After 2-3 minutes, add salt to the soup. You should always add salt to the soup at the end of cooking, when the vegetables are almost ready and can evenly absorb the salt. If you salt the soup too early, when the vegetables are still hard, the salt will remain in the broth and the vegetables will be tasteless. Cook the soup until the vegetables are soft.

Step 12

Step 12
At the end of cooking, add allspice peas and bay leaves and stir. Cook the soup over low heat for 5 minutes.

Step 13

Step 13
Leave the soup on the turned off stove to simmer for 10-15 minutes and serve.

Step 14

Step 14
Bon appetit!

Additional rubrics

Related recipes