Real Recipes From Real Home Cooks ®

watercress and leek soup with chicken meatballs

Recipe by
Sara Andrea
Eugene, OR

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.

yield 6 -8
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For watercress and leek soup with chicken meatballs

  • 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
    low sodium chicken broth
  • 2
    large carrots, chopped (no need to peel)
  • 2 stalk
    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.