Recipe
Dutch-Style Chicken Meatball Soup
Prep Time: 10 min
Cook Time: 40 min
Serves: 8
This delicious chicken soup will soon become your go-to comfort dish. The soup comes together quickly and is great year-round.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
4 cups (1 L)
low-sodium chicken broth
2 cups (500 mL)
water
1 cup (250 mL)
onion(s), diced
1 cup (250 mL)
celery, thinly sliced
2
carrot(s), medium, grated
1 lb (0.5 kg)
lean ground chicken
1/2 cup (125 mL)
breadcrumbs
1/4 tsp (1.25 mL)
black pepper, freshly ground
1/2 tsp (2.5 mL)
nutmeg, ground
1 cup (250 mL)
egg noodles, fine
1 tbsp (15 mL)
low-sodium soy sauce
1 tsp (5 mL)
Worcestershire sauce
1/4 cup (60 mL)
parsley, fresh, minced
1/2 tsp (2.5 mL)
salt
Instructions
1
Add chicken broth and water to soup pot, cover, and bring to a boil. Add diced onion, sliced celery and grated carrots and simmer while covered for 30 minutes.
2
Meanwhile, mix together ground chicken with bread crumbs, pepper and nutmeg in a large bowl. Form into half ounce (15 mL) meat balls. A ΒΌ cup (60 mL) measure can be cut into four pieces to make half ounce meatballs. Add to soup; simmer for 15 minutes or until no longer pink inside.
3
Add fine egg soup-type noodles and cook 8-10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and salt.
4
To serve ladle into bowls and garnish with minced parsley.