This Marry Me Chicken Meatball Soup is thick, creamy, and utterly delicious. With tender chicken meatballs, sun-dried tomatoes, and fresh herbs, it's a satisfying meal that will convince even the biggest skeptics that soup can be a dinner-worthy dish.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 35 min | Servings 4 | Serving Size 1 bowl (2 cups) | Est. Cost $15.0 |
Est. Calories 902 per serving | Carbs 82.3g (30%) | Protein 52.2g (104%) | Fats 51.2g (66%) | Daily Diet 2000 cal (45%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
chicken mince
500 g
dried oregano
1 tbsp
breadcrumbs
80 g
fresh
oil
3 tbsp
for frying
celery
1 stalk
finely chopped
onion
1 piece
finely chopped
carrot
1 piece
peeled and finely chopped
garlic
2 clove
finely chopped
chicken stock
1200 ml
single cream
300 ml
sun-dried tomatoes
190 g
sliced, drained of oil
thyme leaves
0.5 tsp
finely chopped, fresh
chicken mince
500 g
dried oregano
1 tbsp
breadcrumbs
80 g
fresh
oil
3 tbsp
for frying
celery
1 stalk
finely chopped
onion
1 piece
finely chopped
carrot
1 piece
peeled and finely chopped
garlic
2 clove
finely chopped
chicken stock
1200 ml
single cream
300 ml
sun-dried tomatoes
190 g
sliced, drained of oil
thyme leaves
0.5 tsp
finely chopped, fresh
parmesan cheese
70 g
finely grated
spinach
60 g
finely sliced, fresh
parsley
1 bunch
finely chopped, fresh
salt
1 tsp
black pepper
1 tsp
ground
In a mixing bowl, combine chicken mince, dried oregano, breadcrumbs, salt, and black pepper. Mix until the breadcrumbs are no longer visible.
Divide the mixture into 22-24 evenly sized meatballs. Roll them firmly in the palms of your hand.
Heat 2 tablespoons of oil in a large, non-stick soup pan over medium heat. Add the meatballs and fry for 5-7 minutes, turning regularly, until browned all over. Set aside.
Add 1 tablespoon of oil to the pan. Add celery, onion, and carrot. Fry on medium heat for 5 minutes, stirring occasionally.
Add garlic to the pan and fry for 2 minutes.
Stir in chicken stock, single cream, sun-dried tomatoes, and fresh thyme. Return meatballs to the pan and bring to a boil. Simmer for 5 minutes until the carrot is soft and meatballs are cooked through.
Add parmesan, spinach, and parsley. Season with salt and pepper, then stir well. Gently heat through and serve.
