Chicken Meatball Soup with Watercress

Doreen Fish

By
@dfish

Tis is not my recipe although I did alter it somewhat....I have to say this soup is amazing!! My hubby went crazy for it. I got this recipe from my daughter who got it from the Food Network. It is just delicious!! You can make your own chicken stock or use store bought...I opted to make mine and it was worth the effort!
This will be staying on our regular menu.....hope you all enjoy!!


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Comments:

Serves:

6

Prep:

6 Hr

Cook:

30 Min

Ingredients

1 lb
ground chicken
1 medium
red onion, roughly chopped
2 clove
garlic, roughly chopped
1/4 c
fresh chopped dill
1 Tbsp
olive oil, extra virgin
2 tsp
salt
1/2 tsp
chili flakes
1/2 c
breadcrumbs soaked in 1/4 cup milk
fresh ground pepper

SOUP

2
carrots , finely chopped
2
celery stocks,finely chopped
1
leek,finely chopped
8 c
chicken stock, homemade or bought.....my recipe for stock below
4 c
watercress

CHICKEN STOCK:

3 Tbsp
olive oil
bones of 1 chicken...i used 3 chicken backs i had in freezer
2 large
carrots, peeled and chopped
2
celery stalks , chopped
2 medium
onions, chopped
1
leek, chopped
1
bulb of garlic....not cloves...the whole bulb, peeled & chopped
1/2 c
fresh dill
1/4 c
fresh parsley
3
sprigs fresh thyme
1 Tbsp
peppercorns
24 c
water
salt & pepper totaste

Directions Step-By-Step

1
Chicken Meatballs:
Mix together ground chicken , red onion and garlic. Add the dill, olive oil,salt chili flakes and bread crumb mixture. Season to taste with s/p.
Form into small meatballs....(1 teaspoon per meatball) Cover & refrigerate until ready to use.
2
Soup:
In a medium stockpot, cook the vegetables in 1 tbsp oil for about 2 mins. Add the stock and chicken stock and simmer for approx 15 mins until meatballs are cooked.When ready divide watercress in bowls and ladle soup over top. Serve.
3
Chicken Stock:
In a large stockpot heat 2 tbsps of olive oil on med-high heat. Add chicken bones or carcass /backs etc , stir to coat and cook for 5 mins to brown. Add all the vegetables along with herbs and peppercorns, Stir and add water. Bring to a simmer and cook for about 4-6 hours. Adjust seasoning.
The stock will have reduced by half.
* Any leftover stock can be frozen

You can alter this recipe to your own liking or as is.....
I added cilantro to my soup,I left the breadcrumbs out of the meatballs...I am trying to go wheat free.
I also didn't brown my chicken bones as they were backs and I threw them in the pot frozen. Next time I will be more prepared as I think browning the bones/meat will give the stock a richer flavor.I also threw in some fresh corn kernels.
The watercress really is delicious with this.I don't recommend you leave it out!!

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy