Monday, April 17, 2017

Chicken meatball soup

This recipe is beyond delicious!! So easy and so healthy! Lovely and light. Delicious, everyone loved it. This was a hit in my house! Great way to use up veggies. The meatballs are very flavorful, I would use them in other dishes. The soup overall is very tasty!


  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 small onion, chopped
  • 2 tablespoons of olive oil
  • 1,2 l of chicken broth
  • 200ml of water
  • 300g of bulgur
  • 400g of ground chicken
  • 1 teaspoon of grated lemon zest
  • 1 large egg, lightly beaten
  • 25g of fine, dry breadcrumbs
  • 1 teaspoon of dried crushed rosemary, divided
  • 50g of freshly grated Parmesan cheese
  • 25g of fresh parsley leaves


In a medium bowl combine ground chicken, egg, breadcrumbs salt, and pepper. Add lemon zest and rosemary. Shape into medium meatballs ( about 1 tablespoon each). Sauté meatballs in a Dutch oven over medium heat for about 3 to 4 minutes or until browned.

In a medium saucepan cook carrots, celery and onion in olive oil for 10 minutes, stirring. Add chicken broth and water, heat to boiling. Stir in bulgur. Reduce heat, simmer for about 8 to 10 minutes or until bulgur is almost tender.

Stir in meatballs, simmer, stirring occasionally, for about 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

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