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Marry Me Chicken Meatball Soup

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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.