Warm up your fall with this tasty Chicken Meatball Soup recipe! This flavorful, savory tomato soup with hearty meatballs, is guaranteed to satisfy your fall soup cravings.
Chicken Meatball Soup
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Yield:
6 servings
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Total Time:
1 hr
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Prep Time:
20 mins
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Cook Time:
40 mins
Ingredients
For Meatballs
- 2 pounds of ground chicken
- 7 mint leaves, finely chopped
- ½ cup of white rice
- ¼ teaspoon of dried oregano
- 1 teaspoon of salt
- ½ teaspoon of pepper
- ¼ of an onion, finely diced
- 2 garlic cloves, finely minced
- 2 eggs
For Tomato Soup
- 1 tablespoon of Mazola® Corn Oil
- ¼ of an onion, roughly chopped
- 1 garlic clove
- (1) 29-ounce can of tomato sauce
- 4½ cups of chicken broth
Optional Vegetables
- 2 carrots, diced
- 1 potato, peeled and diced
Instructions
For Meatballs
- In a large bowl, add the chicken, mint, rice, oregano, salt, pepper, onion, garlic, and eggs.
- Mix until well combined.
- Form meatballs, about 1" to 1½" in diameter. Repeat process with remaining meat.
- Place in the fridge until ready to use.
For Tomato Soup
- Heat Mazola® Corn Oil in a large stock pot.
- Add the onion and garlic. Cook for 1 minute.
- Then add the tomato sauce. Cook for 2 minutes.
- Gently and carefully add the meatballs to the pot, one-by-one.
- Add the chicken broth.
- Stir gently. Cook for 5 minutes.
- Add the carrots and potatoes (optional).
- Stir gently to combine. Cover and let cook for 25 minutes.
- Serve with lime and enjoy.
Recipe by Maggie Unzueta of @mamamaggieskitchen
