I love soup. I love soup in the fall, I love it in the winter…heck, I love it all the time. It’s comforting, flavorful, and versatile, and the best part is that there are always leftovers! So today, I want to share this simple but amazingly good chicken ball soup recipe, which will be dinner or lunch for at least several days.
Another thing I love about this soup is that it’s completely free of bad-for-you ingredients. Just veggies, chicken, a little bit of salt and pepper, and 30 minutes is all you need to impress whoever you’re feeding.
- 1 carton plus 1 can of chicken broth (or make your own)
- 1 lb ground chicken
- 1 egg
- 4 scallion stalks
- Handful of dill sprigs, plus more for garnish
- 1 pepper of your choice (I like a little bit of color so I go for red, yellow, or orange)
- Half of a yellow onion
- Any other vegetable of your choice (optional)
- 1-2 Tbsp olive oil
- Salt & pepper, to taste
- Chop up all veggies
- Heat olive oil in a large soup pan, and saute vegetables (including dill) under medium heat
- When onions become translucent and peppers soften, pour in chicken broth, bring to a boil, and reduce heat to low
- In a medium bowl, crack an egg into the ground chicken and using a fork and work it into the mixture, adding a few dashes of salt and pepper
- Mold the chicken mixture into balls, adding them in as you work
- Increase heat to medium and cook for 15 minutes
- The heat of the broth will cook the outside of the chicken almost immediately, but break one open with a fork to ensure that they have cooked through
- Add a few dashes of salt and pepper to taste
- Before serving, give the soup several minutes to allow the flavors to fully meld together. It tastes even better on the second day!
Quick, easy, and delicious! What more could you ask for? I hope this soup becomes just as much of a staple for you as it is for me. Happy autumn!