Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Chicken Meatball Soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Meatball Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chicken Meatball Soup is something that I’ve loved my entire life.
Many things affect the quality of taste from Chicken Meatball Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Chicken Meatball Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Meatball Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Meatball Soup estimated approx 30 minutes.
To get started with this recipe, we have to first prepare a few components. You can have Chicken Meatball Soup using 10 ingredients and 5 steps. Here is how you cook it.
Lighter than a traditional meatball but just as delicious & served in a tasty mushroom & spring onion broth!
Ingredients and spices that need to be Prepare to make Chicken Meatball Soup:
- 2 skinless chicken breasts
- 1 bunch spring onions, chopped
- 150 g chestnut mushrooms, sliced
- 2 tsp dried tarragon
- 1 tsp dried parsley
- 1 tsp garlic powder or 1 crushed garlic clove
- salt & pepper
- 1 tbsp plain flour
- 600 ml chicken stock
- your choice of rice to serve
Instructions to make to make Chicken Meatball Soup
- Roughly chop the chicken & place in a food processor & give it a quick whizz. Add the dried herbs, garlic powder (or fresh garlic) & some salt & pepper & whizz again to fully combine.
- Tip the mixture into a bowl & divide into 16 pieces. I find that the easiest way to do this is to divide it in half, then into quarters etc. until I have 16 portions. It doesn't matter if they are slightly different sizes! Wet your hands so the mixture doesn't stick to them & roll each portion into a ball. Place them on a plate, cover & pop them in the fridge for 30 minutes to firm up.
- Remove the chicken meatballs from the fridge. Place a large frying pan over medium heat & add 2 tbsp oil. Add the meatball in batches to just brown them slightly. Place on a plate with some kitchen paper & set aside while you make the soup.
- Place a large, deep saucepan over medium heat & add 2 tbsp oil & a small knob of butter. Add the mushrooms & spring onions & cook until soft & the mushrooms darken a little.
Sprinkle over the flour & stir for a couple of minutes. You want to cook the flour out, don't worry if it seems a bit thick & sticky just keep stirring.
- Gradually stir the stock in a bit at a time. Reduce the heat to medium/low & allow to simmer for 5 minutes. Season with salt & pepper.
After 5 minutes put the meatballs into the soup,stir gently & leave to simmer again this time for about 15 minutes to allow the meatballs to finish cooking.
Serve immediately over cooked rice & garnish with some fresh parsley if you have any.
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So that’s going to wrap this up with this exceptional food Recipe of Award-winning Chicken Meatball Soup. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!