Watercress and Leek Soup with Chicken Meatballs

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.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top



  • 1 lb
    ground chicken
  • 1/2
    red onion, diced
  • 1/8 c
  • 2 clove
    garlic, minced
  • 1 tsp
    chili flakes
  • 2 tsp
  • 1 tsp
  • 1/2 c
  • 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
  • 2 Tbsp

How to Make Watercress and Leek Soup with Chicken Meatballs


  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.

Printable Recipe Card

About Watercress and Leek Soup with Chicken Meatballs

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

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