Chicken Meatball Zoodle Soup
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Course
Main Course, Soup
Chicken Meatball Zoodle Soup
Report
Everyone's favorite chicken noodle soup, but made even healthier with zucchini noodles and the most tender chicken meatballs!
Share:
Ingredients
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 ribs celery diced
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- 4 cups chicken broth low sodium
- 1 bay leaf
- 1 pound zucchini spiralized, about 3 medium-sized zucchini
- 1 tablespoon lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
For the chicken meatballs
- 1 pound ground chicken
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in zucchini noodles during the last 3-5 minutes of cooking time.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
