Tomato Soup with Chicken Meatballs
Cozy up with a bowl of hearty Tomato Soup with Chicken Meatballs, a comforting blend of rich, velvety tomato broth and tender, flavorful chicken meatballs. This wholesome recipe layers the savory essence of garlic, Parmesan, and aromatic herbs like basil and oregano, balanced by a hint of sweetness from sugar. The soup starts with a base of sautéed onion, carrot, and celery for depth, while a touch of optional heavy cream creates an indulgently creamy texture. Simmered to perfection, the chicken meatballs soak up the robust tomato flavors, making this dish a satisfying meal for any day. Serve it with fresh parsley garnish and crusty bread to elevate your dining experience. A perfect recipe for weeknight dinners or casual gatherings, this dish offers a satisfying combination of protein-packed meatballs and nutrient-rich soup, ready in just about an hour.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 50 grams Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- 30 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Carrot, chopped
- 1 Celery stalk, chopped
- 2 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 1 liter Chicken broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 100 milliliters Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Parmesan cheese, salt, and black pepper.
Mix the ingredients thoroughly until well-combined.
Form the mixture into 1-inch meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the meatballs to the pot in batches and cook until browned on all sides, about 2-3 minutes per side. Transfer the browned meatballs to a plate and set aside.
In the same pot, heat the remaining tablespoon of olive oil.
Add chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
Stir in tomato paste and cook for 1 minute to enhance its flavor.
Add canned crushed tomatoes, chicken broth, dried basil, dried oregano, and sugar to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.
Return the soup to the pot and adjust seasoning with additional salt and pepper, if needed.
Gently add the browned meatballs back into the soup and simmer for an additional 10 minutes to allow the flavors to meld.
If desired, stir in heavy cream for a creamier consistency.
Ladle the soup into bowls and garnish with fresh parsley, if using. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 59.2 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 963 mg | 74% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 7451 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
