YOUR SOLIN GENERATED RECIPE
Hearty Chicken Meatball Vegetable Soup
A comforting bowl of soup featuring tender homemade chicken meatballs nestled in a flavorful vegetable broth, enriched with a medley of carrots, celery, onions, tomatoes, and fresh spinach. This hearty yet light soup offers a satisfying balance of lean protein and vibrant vegetables, perfect for a nourishing meal any time of day.
INGREDIENTS
120g Ground Chicken
1 Large Egg
1 tbsp Whole Wheat Breadcrumbs
50g Carrot
50g Celery
50g Onion
100g Diced Tomatoes (Canned)
30g Fresh Spinach
1 tsp Olive Oil
1 clove Garlic
1 tsp Mixed Italian Herbs
Salt & Pepper to taste
2 cups Chicken Broth (Low-Sodium)
PREPARATION
In a bowl, combine the ground chicken, egg, breadcrumbs, minced garlic, mixed Italian herbs, salt, and pepper. Mix gently until just combined to form the meatball mixture.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large pot over medium heat. Add the meatballs and lightly brown them on all sides, about 5 minutes total. They don't need to be fully cooked through at this point.
Add the chopped carrot, celery, and onion to the pot, stirring until they begin to soften, about 3-4 minutes.
Pour in the chicken broth and diced tomatoes. Bring the soup to a simmer.
Allow the soup to simmer for 10-12 minutes, stirring occasionally, so that the meatballs finish cooking and the flavors meld together.
Just before serving, stir in the fresh spinach and let it wilt for a minute.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot and enjoy your hearty, healthy chicken meatball vegetable soup.