Marry Me Chicken Meatball Soup
Ingredients
Meatballs
- 1 large egg
- 3 garlic cloves finely minced in garlic press
- 2 oz. Parmesan finely grated (about 1 cup)
- ½ cup panko breadcrumbs unseasoned
- handful parsley chopped
- 2 Tbsp. heavy cream
- 3/4-1 tsp. kosher salt (I liked it better with 1 tsp and then the soup didn't need any additional salt when done. If you like things not so salty, use 3/4 tsp. We love salt! LOL)
- ¼ tsp. freshly ground black pepper
- 1 lb. ground chicken Bell and Evans
- 2 Tbsp. extra-virgin olive oil
Soup
- 2 T. sun dried tomato oil from the jar
- handful thinly sliced sun-dried tomatoes from the jar (Trader Joes is great)
- 1 shallot finely chopped
- 3 garlic cloves smashed
- Kosher salt
- 1 T. tomato paste (from tube)
- 6 cups chicken broth
- ½ cup Parmesan cheese, grated
- 1 Parmesan rind
- ¼ cup heavy cream
- Freshly ground black pepper
Instructions
Meatballs
- Combine ground chicken, egg, garlic, Parmesan, parsley, panko, cream, salt and pepper until combined.
- Roll into approx. 14 meatballs.
- In a large Dutch oven over medium heat, heat olive oil. Add meatballs and brown on all sides. Set aside.
Soup
- In same pot on medium, heat sundried tomato oil. Add shallot for a few mins. Then, add garlic; season with 1/2 tsp. salt.
- Add tomato paste and cook, stirring, 1-2 mins.
- Add sundried tomatoes and cook, stirring, until fragrant, about 2 minutes.
- Stir in broth and Parmesan rind. Bring to a simmer over medium-high heat and cook. Reduce to simmer 10 mins.
- Remove Parmesan rind.
- Add meatballs; return to a simmer and cook, stirring occasionally.
- Stir in cream and grated Parmesan; season with pepper, then taste and season with more salt, if needed. If using 1 tsp. salt in meatballs you probably won't need more salt.
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