Herby Chicken Meatball Soup
This cosy and nourishing soup was inspired by Italian Wedding Soup - an Italian-American classic dish, consisting of meatballs (usually made from pork or beef) in a tomato broth with pasta, carrots, celery, onions and kale. Recipe trivia - it was not developed to be served at weddings, the name came from the roughly translated version of the original recipe intro, which mentioned the harmonious marriage of flavours in the dish. This main-meal soup would make the perfect Sunday lunch. Though it takes a while to prepare, every element can be made in advance. It’s not necessarily fancy but is definitely special. We bake the meatballs in the oven - it’s cleaner, faster and uses less oil than pan-frying them. Alternatives: orzo - any small pasta or large couscous celery - fennel dried thyme, oregano, sage - dried basil, rosemary, herbes de Provence kale - spinach, chard white wine - water, vegetable or chicken stock
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NUTRITION PER SERVING (Read more)
Notes
We don’t recommend using pre-minced chicken for this recipe. Though processing chicken thighs requires extra work, the meatballs they produce are more flavourful and have a more pleasant texture.
The onions must be very finely chopped. Half goes into the soup and half forms the basis of the chicken meatballs, if they are too chunky the meatballs will not hold together.