Description
Light and comforting chicken meatball soup made with tender chicken meatballs, vermicelli noodles, vegetables, and a gentle broth.
Ingredients
Scale
- 7 ounces ground chicken
- 2 teaspoons olive oil
- 1 medium carrot, grated or thinly sliced
- 1 medium onion, finely chopped
- 3/4 cup green peas
- 1 1/2 ounces thin vermicelli noodles
- 2 bay leaves
- Salt and spices to taste
- 6 cups water or light chicken broth
Instructions
- Season ground chicken with salt and spices and form small meatballs
- Heat olive oil in a soup pot over medium heat and cook onion until softened
- Add carrot and cook briefly
- Pour in water or broth and bring to a gentle boil
- Carefully add chicken meatballs and cook until fully cooked
- Add peas, vermicelli, and bay leaves
- Season to taste and simmer until noodles are tender
- Remove bay leaves and serve hot
Notes
- Do not overmix the chicken to keep meatballs tender
- Fresh herbs like parsley or dill can be added before serving
- Add a little water or broth when reheating leftovers
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3
- Sodium: 650
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 18
- Cholesterol: 70