Probably the 5th time I’ve made this – soup with chicken meatballs, basil, tomatoes, and greens (homemade chicken…
Probably the 5th time I’ve made this – soup with chicken meatballs, basil, tomatoes, and greens (homemade chicken bone broth is the base after sauteeing some celery & onion)
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Looks yummy. Chicken meatballs?
Kind of a wedding soup vibe, Bobbi Jo Woods… Looks so good I almost licked my phone.
OK, not really, but still, that looks killer.
Paul Ferguson just use ground chicken and add whatever seasonings you want. These have basil and a little shredded mozzarella hold them together
Philip Setnik thanks
Close, but the meatballs here are much bigger than that kind of soup and it’s kind of bright and sharp due to the bitter greens and tangy due to the tomatoes, where Italian wedding soup is more toned down on the veggies, very chicken-y, and kind of spinach-y
Looks delicious!!!
Thanks 🙂
Sounds interesting! And yummy!
The moar I see it, the moar I want & need some of this in my life. Haven’t felt good lately.
Send some to philly. Pls. Kk. Thx. Ya the best!
lolol it is easy
I just almost always have broth made (leftover bones I throw in the freezer get put into a pot with water, simmer for half the day or longer in the crock pot) and it makes at least 9 pints. Then I chill the jars in the fridge, then freeze. I take one out the day before I want to make a soup or something and it thaws in the fridge. A shortcut of course, is canned or boxed broth.
Then mix half a pound of ground chicken with basil, a little salt and pepper, one egg, and a handful of shredded mozzarella and roll into balls and set aside. Chop up a little celery, onion, maybe if I have some carrots, I’ll dice one of those up, too. Cook in a pot with a tablespoon of olive oil til slightly soft, add the broth, you can cheat with frozen chicken meatballs (turkey ones work, too). Add the meatballs, some diced fresh green or red pepper if you want, and a handful of basil, maybe some rosemary. Then let it simmer about 20 minutes. I add the greens to the pot (these were leftover cooked collards, but you can use kale, turnip, or mustard greens, too) and let heat through.
So colorful too!
On second thought, SKIP the rosemary. It overpowered the basil and made the soup have a sort of pine-tree taste after it was leftover. I love rosemary, but for a soup like this, the basil alone works better.