Watercress and Leek Soup with Chicken Meatballs

Sara Andrea

By
@Sara_Andrea

The fresh dill in this dish makes for a delightful zing with every bite with meatball. This soup is refreshing and filling, difficult to stop at just one bowl.


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Serves:

6-8

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

CHICKEN MEATBALLS

1 lb
ground chicken
1/2
red onion, diced
1/8 c
dill
2 clove
garlic, minced
1 tsp
chili flakes
2 tsp
salt
1 tsp
pepper
1/2 c
breadcrumbs
3 tsp
half & half (optional)

SOUP

4 can(s)
low sodium chicken broth
2
large carrots, chopped (no need to peel)
2 stalk(s)
celery, chopped
1
leek, chopped
1 pkg
watercress
2 Tbsp
evoo

Directions Step-By-Step

1
Mix together ground chicken, onion, and garlic. In a small bowl combine breadcrumbs, dill, chili flakes, salt, and pepper, mix to combine, add half & half to moisten breadcrumb mixture, use a fork to combine. Add breadcrumb mixture to chicken mixture, mix, then form into 1 inch balls. Put in fridge until ready to add to broth.
2
Heat 2 tablespoons EVOO in soup pot. Add carrots, celery, and leek. Cook until soft, about 4 minutes. Add broth and bring to boil. Add meatballs to boiling broth, reduce to simmer, cover, and cook 15 minutes.
3
Divide watercress in bowls, ladle soup over top. Serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy