Soup with chicken meatballs - hearty and easy to prepare dishes. Different seasonings, some features of the recipe will help to prepare dietary, children's and rich options for men. Consider the best recipes for this delicious and healthy dish.

Classic Chicken Meatball Soup

All housewives have their own idea of ​​what a real and most proper meatball soup should be like. Someone thinks that it is not necessary to cook the broth separately: balls already give a meaty aroma, there are those who can’t imagine a dish without small pasta. But we will tell you a basic recipe that was once published in the 1955 Book on Healthy and Healthy Food, approved by the Institute of Nutrition of the USSR Academy of Medical Sciences!

For soup, cook:

  • whole chicken (1-1.2 kg);
  • potato starch - 2 tbsp. l .;
  • potatoes - 4 pcs.;
  • small vermicelli - a handful;
  • carrots and onions - 2 pcs.;
  • bay leaf, salt pepper to taste.

First, cut the chicken and remove all the meat from the bones. Scroll the meat through a meat grinder, add onions, chopped into very small cubes, put a little starch, salt and pepper. We form balls the size of a walnut. On chicken bones, cook a fragrant broth. The broth will turn out to be rich, transparent, if you are not too lazy to constantly remove the foam with a slotted spoon and, without letting the broth boil strongly, reduce the heat to a minimum.

We clean the vegetables, rub the carrots on a fine grater, and cut the onions and potatoes into cubes and thin bars. In a boiling chicken broth we put potatoes, and while it is boiled, we pass the carrots with onions in a small frying pan. Add vegetables to the potatoes. When the potatoes become soft, gradually “throw” the meat balls and add the small pasta.

Boil the soup on low heat for another 10 minutes, after which we add salt, pepper, bay fox and greens.Turn off the stove and let the soup brew. The soup is served in portions: juicy meat balls, small pasta, potatoes are combined wonderfully and there is a dish, spoon after spoon. Lightly salted herring, pickled cucumbers or sauerkraut can be served with the hot first dish.

The ideal seasoning for soup is fresh or dry parsley.

With the addition of vermicelli

Instead of small noodles, you can put a long vermicelli in the soup and cook without potatoes. Such a dish will turn out unusual and will look like a thick chowder of pasta and fragrant juicy meat balls.

Cooking soup step by step:

  1. Boil vermicelli in chicken broth for several minutes to make it transparent.
  2. We put meatballs in the soup.
  3. Add dry greens.
  4. Boil everything until the balls are ready.

This version of the soup is good in that you can make it thicker or thinner by changing the proportions of vermicelli. Nourishing, warming, it will especially go well with any grated cheese, which is sprinkled with chowder before serving.

Vegetable soup

Meatball soup can be served as an appetite dish to improve digestion. It is appropriate after heavy feasts, libations, and can be a great start to a family dinner.

For cooking, we need - meatballs, any vegetable mixture (with pepper, green peas, meatballs, carrots, onions, and so on), chicken stock and a couple of garlic cloves. Bring the chicken stock to a boil, add the vegetable mixture and cook until half cooked. Then we send the balls from the minced chicken and boil everything until ready (about 7 minutes). At the final stage, add the greens, crushed cloves of garlic and let it brew a little. Serve with sour cream and warm white bread.

Italian recipe

The Italian variation of the soup with minced chicken meatballs contains an interesting (and at the same time traditional Russian) vegetable - turnip, which is not often used in cooking today. The first dish is light, contains only 170 kcal per 100 g and can be safely recommended for women on a diet.

We will need:

  • one large turnip is yellow;
  • one onion or stalk of leek;
  • large chicken breast;
  • one carrot;
  • egg;
  • breadcrumbs or crumbs of a white loaf;
  • two tablespoons of butter;
  • salt, pepper, nutmeg - a pinch.

To start, finely chop vegetables - turnips and carrots with thin strips. Grind onions into cubes, and leeks into rings. Pass the breast fillet through a meat grinder, add onion, bread crumbs, egg, a little nutmeg. Knead the minced meat thoroughly so that the consistency becomes dense. We form meatballs from minced meat and boil them in boiling water. We take out the finished meat balls with a slotted spoon, allow to cool.

While the meatballs are cooling, we heat the butter in a frying pan and add half a glass of broth, in which the balls were cooked. We pass the turnips, leeks and carrots until the vegetables become transparent. We shift the vegetables into the broth and cook for 7-10 minutes until the vegetables are ready. It remains to add meatballs to the soup and turn off the dish. The last stage is a generous portion of greens: it will give the soup a beautiful appetizing look. Pour the soup into plates and serve with onion ciabatta.

Making the soup truly Italian is easy by sprinkling the soup with grated Parmesan.

Mushroom Chicken Meatball Soup

Soup with meat balls and mushrooms is a delicious hearty dish that will decorate a Sunday dinner for the whole family. You can take any mushrooms: fresh champignons, and you can frozen or dry. The number of mushrooms should not be excessive, otherwise this ingredient will “kill” everything else, and the soup should “sound” harmoniously.

To start, fry the mushrooms with carrots, onions in a saucepan in butter. In a pan, boil three tubers of potatoes, knead them with a wooden cracker. Add vegetables with mushrooms, boil slightly, then meat balls and simmer for another 10 minutes.At the very end, season with dried parsley, and to enhance the mushroom flavor, put a little thyme.

The finished dish can be supplemented with cream or sour cream - they perfectly complement the taste. You can eat it with brown bread or toast from the loaf.

How to cook for children?

Children are big fans of chicken meatball soup. Especially if it is cooked on a light and transparent chicken broth.

We prepare children step by step:

  1. Boil the broth on chicken bones left over from cutting the breasts.
  2. Add the onion to the broth (when it becomes soft, take out the onion).
  3. Add a little semolina to the minced chicken - so the balls will not lose their shape, and will gain additional tenderness.
  4. In a boiling broth we put potatoes, cut into thin strips.
  5. Add carrots, grated on a fine grater.
  6. We lay meat balls.
  7. We fall asleep small vermicelli or stars.
  8. Cook the soup over low heat until the meatballs are ready.

The soup should be a little infused, gain saturation. Season the soup with parsley or green onions - you decide. Not all children love greens, so it’s worth considering the preferences of little eaters.

Soup meatballs can be prepared in advance and frozen. It is good to keep a semi-finished product on hand to prepare a fresh fragrant soup at any time.

In a slow cooker

A slow cooker will not reduce the trouble and you will have to sculpt meatballs for soup anyway. But it will not be necessary to follow the soup and be afraid that it will be digested - the smart appliance will cook everything by itself, saving the hostess time for her beloved family.

For cooking at the bottom of the multi-bowl, fry the carrots and onions, add the potatoes there and fill everything with broth. We put meatballs in the broth, turn on the “soup” mode and leave to cook. This option is better to cook without pasta: otherwise they will "become sour", and the broth will become cloudy.

Pour the finished soup into plates, seasoning with a generous portion of fresh herbs. Serve with slices of bread, pickled gherkins or barrel tomatoes.

You can cook such a soup with spinach (they like to cook in France) or add meat balls to any cream soups. Chicken is tender and dietary meat, so you don’t have to be afraid for your waist.

Related:More from the author: