Chicken Meatball Soup is a light and savory broth-based soup full of flavorful vegetables, but the star of this one pot meal is the herby Italian chicken meatballs.
⅓cupPlain Breadcrumbs*See Notes for Italian Breadcrumbs substitute
1Egg
½teaspoonDried Basil
½teaspoonDried Oregano
½teaspoonGarlic Powder
¼teaspoonOnion Powder
Salt & Pepperto taste
Soup
1tablespoonOlive Oil
8cupsChicken Broth
1Oniondiced, about 1 cup
2stalksCelerydiced, about 1 cup
3Carrotspeeled and sliced, about 1-1.5 cups
4-5Yellow Potatoespeeled, large diced, about 3 cups
3cupsKalestalks removed, torn into bite sized pieces
1teaspoonMinced Garlic
1teaspoonOreganodried
Instructions
In a large mixing bowl combine all ingredients for meatballs with a spoon.
Using your hands, form 1.5 inch-sized meatballs, about 2 tablespoons each. Set aside.
In a large soup pot heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened (about 7-8 minutes). Add minced garlic and cook until fragrant (about 1 minute).
Add chicken stock, potatoes, and oregano to the pot. Turn heat to medium and bring to a simmer. While the soup is coming up to temp, brown the meatballs.
In a skillet over medium heat, add 1-2 tablespoons of olive oil. Add the meatballs and brown on several sides, 2-3 minutes per side. You may have to do this in two batches.
Toss the meatballs into the pot once it has come to a simmer. Cook for 20 minutes or until potatoes are soft and meatballs are cooked through (165 degrees on an instant thermometer). Alternatively, you can bake the meatballs on a cookie sheet at 350 degrees for about 20 minutes. Baking works best for leftovers so the meatballs don't get waterlogged.
Stir in kale. Allow 3-5 minutes to wilt. Season with salt and pepper if desired. Serve warm.
Video
Notes
*If you only have Italian breadcrumbs, that will be fine. Just skip the seasonings in the meatballs.