Chicken Mini-Meatball Soup
Mini chicken meatballs simmer gently in a clear broth with vegetables and greens. Rolling the meatballs small allows them to cook evenly and directly in the pot, which saves time and adds flavor to the broth as they finish. In my tiny RV kitchen, efficiency wins out over technique every time!
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here
Ingredients:
(see printable recipe card down below)
SERVINGS: 6 | Start to finish: 40 minutes
For the meatballs:
1 lb (450 g) lean ground chicken or turkey
1 large egg, lightly beaten
¼ cup (27 g) panko breadcrumbs
½ tsp (1.5 g) garlic powder
½ tsp (1.5 g) onion powder
½ tsp (0.5 g) dried oregano
For the soup:
1 tbsp (15 ml) olive oil
1 cup (150 g) chopped onion
1 cup (130 g) chopped carrots
2 celery stalks (80 g), chopped
3 cloves garlic, minced
3 cups (100 g) chopped collard greens or other greens
6 cups (1.4 L) low-sodium chicken or vegetable broth
½ tsp (1.5 g) turmeric powder
Swaps and enhancements for perimenopause and insulin resistance:
swap the Panko for almond flour with same measurements
add ½ tsp (1.5 g) red pepper flakes
How to Make This
To a large bowl, add the chicken, egg, Panko. garlic powder, onion powder and oregano. Mix ingredients together using your hands or a fork. Pinch off small amounts of the chicken mixture and roll into bite-sized balls.
In a Dutch Oven over medium-high heat, heat the olive oil. Add the onions, carrots, celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute.
Add the collards, broth, and turmeric; cover, bring to a boil and cook 15 minutes.
Add the meatballs, cover, and cook until the meatballs are no longer pink in the middle, about 10-15 minutes depending on the size of the meatballs. Check meatballs for doneness before serving by cutting one open. If still pink in the center, continue cooking another 5 minutes then check again.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Chicken Mini-Meatball and Greens Soup
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 cups chopped collard greens or mustard greens
- 6 cups low-sodium chicken broth or vegetable broth
- 1 pound lean ground chicken or turkey
- 1 large egg, lightly beaten
- ¼ cup Panko bread crumbs (I use gluten-free)
- ½ teaspoon garlic power
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Instructions
- In a Dutch Oven over medium-high heat, heat the olive oil. Add the onions, carrots, celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute.
- Add the collards and broth, cover, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, while you make the mini-meatballs.
- In a large bowl, add the chicken, egg, Panko, garlic powder, onion powder and oregano. Mix ingredients together using your hands or a fork. Pinch off small amounts of the chicken mixture and roll into bite-sized balls.
- Dump the meatballs into the broth mixture, cover, and cook until the meatballs are no longer pink in the middle, about 10-15 minutes depending on the number of meatballs. Check meatballs for doneness before serving!
- Serve hot. Sides could include crusty bread or cornbread, optional
Nutrition Facts
Calories
186.73Fat (grams)
8.58 gSat. Fat (grams)
2.23 gCarbs (grams)
11.43 gFiber (grams)
3.2 gNet carbs
8.23 gSugar (grams)
3.75 gProtein (grams)
16.98 gSodium (milligrams)
98.35 mgCholesterol (grams)
96.02 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure
