Dinner Ideas Soup

Italian Chicken Meatball Soup

August 17, 2014

Italian Chicken Meatball Soup
Some of my most favorite meals have come together in a moment of “oh no, what’s for dinner” panic.

The fridge is usually slim pickin’s by the end of the week, and it takes a little creativity to match everything up together.

Italian Chicken Meatball Soup
One week I had some leftover chicken and a head of cabbage, and since we had already had enough quick stir fries for the week, I decided to grab some broth out of my freezer and make some soup.

Italian Chicken Meatball Soup
I’ll be honest that I was a little disappointed I was out of beef that day because I was really wanting meatballs. I decided to make do with what I had, and ended up making meatballs out of the chicken. I was pleasantly surprised at how they turned out, and this soup has become a simple dinner soup staple that we all really enjoy.

Italian Chicken Meatball Soup
I love working with cabbage and broth especially. And not just because it is so *cheap*! When you low and slow that cabbage down in the pot with the onions and garlic….oh! Flavor magic happens! It’s a beautiful thing!

Italian Chicken Meatball Soup

Italian Chicken Meatball Soup

This soup can be made up from leftovers. Just grab some chicken and cabbage and you're in business.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: Italian chicken meatball soup, Italian chicken meatball soup recipe
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

CHICKEN MEATBALLS ::

  • 2-3 cups shredded chicken from your crockpotted chicken
  • 1 pastured egg if you are egg free use a couple tsp gelatin and water, or a flax egg
  • 1 tsp sea salt
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 1 TB white rice flour if you are grain free use tapioca flour or almond flour
  • 2 TB good olive oil

SOUP ::

  • 1/3 cup friendly fat to cook in butter, coconut oil, lard, etc
  • 1 small onion chopped
  • 2 large carrots chopped
  • ½ head cabbage sliced thin
  • 5 large cloves of garlic minced
  • 1 heaping TB organic tomato paste
  • 1 quart chicken stock recipe to make your own bone broth in the Tips section!

Instructions

  • Put all the ingredients for the chicken meatballs in your food processor or blender and blend to combine. It should start be thick enough to easily make the meatballs, but if it feels dry add a splash or 2 more of the olive oil. Taste the mixture for salt/pepper and if you want more seasoning.
  • Bake the chicken meatballs on a silpat or parchment paper lined baking sheet at 350 degrees for 20 minutes.
  • While the meatballs are baking, start your soup. In a large soup pot sauté your onion, carrot, and cabbage in the friendly fat with a few big pinches of sea salt for about 15 minutes on medium to medium high heat. The salt will bring out their juices and sweeten the veggies.
  • Add the tomato paste and garlic and cook for a minute.
  • Add the chicken stock and cooked chicken meatballs and bring to a boil. Reduce to a simmer for about 10 minutes.

Tips:

  • This batch makes enough for us to have dinner for 1 night and some leftovers for lunch the next day. You could certainly double up if you have the chicken around!
  • Chop everything up the night before! You could absoultely make this on a week night quick if you have all the veg (and even the meatballs made up!) the night before and just stored in the fridge. Just dump it all in the pot (and the meatballs in the oven!).
  • It is so worth making your own bone broth! The mineral and gelatin nourishment alone make it worth it – but the flavor it adds is amazing and something you will never get out of a box or can!

Let me know how it turns out when you try it!

 

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3 Comments

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