Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup panko bread crumbs
- 1 large egg
- ⅓ cup shredded parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
Soup Base
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced ½ inch thick
- 3 stalks celery, sliced ½ inch thick
- 2 cloves garlic, minced
- 4 tbsp all purpose flour
- 6 cups chicken broth, divided
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 bay leaf
- ½ cup heavy cream
- ⅔ cup frozen peas
- Chopped parsley, to taste
Instructions
- Make the meatballs: In a large bowl, gently combine ground chicken, panko bread crumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt with your hands until evenly mixed but not overworked. Shape into approximately 36 mini meatballs, about 1 tablespoon each, and place on a baking sheet.
- Brown the meatballs: Heat a dutch oven over medium-high heat and add olive oil until shimmering. Add half the meatballs, browning for 1-2 minutes on each side while turning 2-3 times for even color. Remove with a slotted spoon and set aside. Repeat with the remaining meatballs.
- Sauté vegetables: Add butter to the pot and melt until foaming, then add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are soft and onions are translucent, about 8-10 minutes. Add minced garlic and sauté 1 more minute.
- Add flour: Sprinkle flour over the sautéed vegetables and work it in with a rubber spatula. Cook for about 2 minutes until flour turns golden brown to remove raw flavor.
- Deglaze the pot: Pour in ½ cup chicken broth, stirring and scraping the bottom of the pot to lift any browned bits and incorporate flavor into the base.
- Simmer the broth: Add the remaining chicken broth, Italian seasoning, kosher salt, ground pepper, and bay leaf. Increase heat to bring to a simmer, then reduce to maintain a gentle simmer. Let it cook for 15 minutes to thicken and develop the flavors.
- Finish the soup: Remove the bay leaf. Stir in heavy cream, then return the browned meatballs to the pot along with frozen peas. Simmer for about 5 minutes until meatballs are cooked through and peas are defrosted.
- Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve immediately for a warm, creamy, and comforting meal.
Notes
- You can bake the meatballs separately or simmer them directly in the broth as alternative methods.
- Use fresh parsley for garnish for best flavor and appearance.
- Adjust salt to taste depending on your broth’s sodium content.
- Panko breadcrumbs keep the meatballs light and tender; substitute with regular breadcrumbs if unavailable.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
