Chicken Meatball Soup Recipe

Chicken Meatball Soup Recipe

45-minute recipe Serves 8
Warm up on a chilly evening with an easy, satisfying soup. Ready in just 45 minutes, this recipe serves eight, so you can enjoy it tomorrow as leftovers, too. Tip: Celery, carrots and onions make up the base flavour of all great soups and stews—so the chopping time is well worth it.
45-minute recipe Serves 8

Directions

Prep: 20-minute | Cook: 25-minute
  • 1

    Stir bouillon powder and hot water in a medium bowl until dissolved. Add chicken and mix, using your hands, until combined. Shape into 24 meatballs.

  • 2

    Heat a large pot over medium-high. Add 1 tbsp oil, then half the meatballs. Cook, turning occasionally, until lightly brown on all sides. Reduce heat to medium. Cook, covered, shaking pot occasionally, until an instant-read thermometer inserted into meatballs reads 165°F, about 4 minutes. Transfer meatballs to a plate. Repeat with remaining 1 tbsp oil and meatballs, then transfer to same plate.

  • 3

    Add remaining 1 tbsp oil, carrots, celery and onion to same pot set over medium-high. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes.

  • 4

    Add cold water and bring to boil. Stir in Knorr Sidekicks and return to a boil. Reduce heat to medium. Cook until pasta is tender, about 7 minutes. Stir in meatballs and spinach. Cook until spinach is wilted, about 2 minutes.

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Last updated: February 9th, 2021

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