Chicken Meatball and Vegetable Soup

Chicken Meatball and Vegetable Soup


  • 1 tbspolive oil
  • ½onion, diced
  • 2garlic cloves, minced
  • 8 cupschicken stock
  • 2 tspfennel seeds
  • ½ tspsalt
  • 2large carrots, peeled and cut in 1/4-inch slices
  • 3/4 lbyukon gold potatoes, cut in half and then in ¼” slices
  • 3 cupsspinach, packed

Chicken Meatballs

  • 2 lbsground chicken
  • ½ cuponion, grated
  • 2eggs, beaten
  • 2garlic cloves, minced
  • 1/4 cupflat leaf parsley, minced
  • 1 tbspfennel seeds
  • 2 tspdried oregano
  • 1 tspsea salt
  • 1/4 tspfreshly ground pepper


  1. In a large mixing bowl combine all ingredients for meatballs, set aside.
  2. In a large soup pot heat olive oil over medium heat. Add onions and sauté until onions are translucent, about 5 minutes. Add garlic and cook for another minute.
  3. Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.
  4. Using your hands, form golf ball-sized meatballs, about 2 tablespoons each and carefully drop them into the pot. Note: Because there are no breadcrumbs in this meatball mixture, it is quite wet. Wet your hands to prevent sticking.
  5. Allow soup to simmer for 20 minutes or until the temperature of the meatballs registers 165°F with an instant read thermometer.
  6. Stir in spinach until just wilted and serve!

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