Indulge in the tantalizing flavors of a zesty lemon chicken meatball soup, a delightful fusion of tangy citrus and savory goodness. As you dip your spoon into the steaming bowl, fragrant wisps of lemon tickle your senses, while tender chicken meatballs promise a burst of succulent juiciness with every bite.
Each spoonful is a journey of comfort and warmth, with the vibrant hues of carrots and spinach dancing amidst the broth like strokes of culinary artistry.
Whether it’s a cozy night in or a gathering with loved ones, this soup is sure to brighten any occasion with its refreshing zest and comforting embrace.
How To Make Lemon Chicken Meatball Soup?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mediterranean
Yield: 4 servings
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Soup ladle
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 2 teaspoons lemon zest, plus extra for topping
- 2 tablespoons finely grated parmesan, plus more for topping
- 2 cloves garlic, minced
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 celery stalks, diced
- 1 parmesan rind
- 6 cups chicken broth
- frozen spinach
- 2 carrots, diced
- 12 ounces tiny cut pasta, like ditalini or annellini
- 1 egg
- 1 lemon, juice freshly squeezed
- lemon wedges, for serving
Instructions
Preparation
1. In a large mixing bowl, combine ground chicken, breadcrumbs, 2 teaspoons of lemon zest, 2 tablespoons of finely grated parmesan, minced garlic, and a pinch of kosher salt and pepper. Mix well until all ingredients are evenly incorporated.
2. Form the mixture into small meatballs, about 1-inch in diameter, and set aside.
Cooking The Soup
1. Heat olive oil in a large soup pot over medium heat. Add diced sweet onion and celery stalks, and saute until softened, about 5 minutes.
2. Add the parmesan rind to the pot along with the chicken broth. Bring to a simmer.
3. Once the broth is simmering, gently add the prepared chicken meatballs to the pot. Let them cook for about 5-7 minutes, or until they are cooked through.
4. Stir in the frozen spinach, diced carrots, and tiny cut pasta. Let the soup simmer for another 10-12 minutes, or until the pasta is tender and the vegetables are cooked.
5. In a small bowl, whisk together the egg and freshly squeezed lemon juice. Slowly pour this mixture into the simmering soup, stirring constantly to create delicate ribbons of egg.
6. Taste the soup and adjust seasoning with salt and pepper if necessary.
Serving
1. Ladle the lemon chicken meatball soup into serving bowls.
2. Garnish each serving with extra lemon zest and grated parmesan cheese.
3. Serve hot with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts Of Lemon Chicken Meatball Soup
- Calories: 280 kcal
- Total Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 120 mg
- Sodium: 1100 mg
- Total Carbohydrates: 12 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 30 g
Special Note
Remember to adjust the seasoning according to your taste preferences. Don’t hesitate to get creative and make this recipe your own by adding your favorite ingredients or tweaking the flavors to suit your palate.
Conclusion
Lemon Chicken Meatball Soup offers a delightful blend of flavors that tantalize the taste buds and comfort the soul. With its aromatic broth infused with tangy lemon zest, tender chicken meatballs, and vibrant vegetables, this soup provides a nourishing and satisfying meal for any occasion.
Whether enjoyed as a comforting dinner on a chilly evening or as a rejuvenating lunch to uplift the spirits, this soup is sure to leave a lasting impression with its bright and refreshing taste.
So, let the warmth of this flavorful concoction envelop you, as you savor each spoonful of this comforting culinary delight.
Lemon Chicken Meatball Soup
Equipment
- Large pot
- Mixing bowl
- Knife and cutting board
- Soup ladle
Ingredients Â
1 pound ground chicken
1/4 cup breadcrumbs
2 teaspoons lemon zest, plus extra for topping
2 tablespoons finely grated parmesan, plus more for topping
2 cloves garlic, minced
kosher salt and pepper
2 tablespoons olive oil
1 sweet onion, diced
2 celery stalks, diced
1 parmesan rind
6 cups chicken broth
frozen spinach
2 carrots, diced
12 ounces tiny cut pasta, like ditalini or annellini
1 egg
1 lemon, juice freshly squeezed
lemon wedges, for serving
InstructionsÂ
Preparation
- In a large mixing bowl, combine ground chicken, breadcrumbs, 2 teaspoons of lemon zest, 2 tablespoons of finely grated parmesan, minced garlic, and a pinch of kosher salt and pepper. Mix well until all ingredients are evenly incorporated.
- Form the mixture into small meatballs, about 1-inch in diameter, and set aside.
Cooking The Soup
- Heat olive oil in a large soup pot over medium heat. Add diced sweet onion and celery stalks, and saute until softened, about 5 minutes.
- Add the parmesan rind to the pot along with the chicken broth. Bring to a simmer.
- Once the broth is simmering, gently add the prepared chicken meatballs to the pot. Let them cook for about 5-7 minutes, or until they are cooked through.
- Stir in the frozen spinach, diced carrots, and tiny cut pasta. Let the soup simmer for another 10-12 minutes, or until the pasta is tender and the vegetables are cooked.
- In a small bowl, whisk together the egg and freshly squeezed lemon juice. Slowly pour this mixture into the simmering soup, stirring constantly to create delicate ribbons of egg.
- Taste the soup and adjust seasoning with salt and pepper if necessary.
Serving
- Ladle the lemon chicken meatball soup into serving bowls.
- Garnish each serving with extra lemon zest and grated parmesan cheese.
- Serve hot with lemon wedges on the side for an extra burst of citrus flavor.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.