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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Mix 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.

2Heat 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.

3Divide 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