Chicken And Beef Meatball Soup Recipes

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!

ITALIAN WEDDING SOUP

Steps:

• Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
• In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls, about 1 inch in diameter (it will make approximately 50 meatballs), and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
• Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

CHICKEN AND BEEF MEATBALL SOUP

Steps:

• Follow instructions on the box for instant soup. Too much or too little water and the soup is either too weak or too salty.
• Add chicken stock mix to boiling water.
• Roll ground beef into little meat balls approximately the size of a quarter.
• Bring chicken stock mix to a boil, add the meat balls, add the vermicelli, nutmeg and parsley. Break vermicelli noodles into 1/2 inch pieces. adding too much vermicelli makes the soup too thick.
• Cook until all meatballs surface, approximately 15 minutes.
• Add a dash of Magi to taste, otherwise use salt and pepper. (a few dashes of dark Japanese soy sauce can be substituted, but it just doesn't taste the same, just too salty).
• This soup can be eaten right after it is made, but is much better the following day after it is refrigerated and reheated. Place in refrigerator.
• After cooling, don't skim fat.
• Place back on burner and reheat.
• Good for three or four days and is delicious. To serve as a meal, add a nice salad and some crusty bread and butter. Enjoy!

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
• While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
• Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH

Steps:

• In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
• Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
• Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
• Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.