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Creamy Chicken Meatball Soup (1 Hour!)

As the chill of autumn settles in and winter looms on the horizon, there’s nothing quite like a warm bowl of soup to comfort the soul. One delightful option that never fails to please is Creamy Chicken Meatball Soup. This hearty dish is not only easy to prepare, but it is also bursting with flavour and can be whipped up in just an hour. Perfect for a family meal or a cosy gathering with friends, this soup is sure to become a favourite in your household.

Ingredients

Before diving into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create this delicious soup:

For the Meatballs:

• 500g minced chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 100g breadcrumbs
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley, chopped (for garnish)

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 litre chicken stock
• 300ml double cream
• 200g fresh spinach
• Salt and pepper to taste
• Optional: lemon juice for a touch of acidity

Method

Step 1: Prepare the Meatballs

Start by mixing the minced chicken, finely chopped onion, garlic, egg, breadcrumbs, oregano, salt, and black pepper in a large bowl. Use your hands to combine the ingredients until they form a well-mixed paste. Once combined, shape the mixture into small meatballs, approximately the size of a golf ball. This should yield about 20-25 meatballs.

Step 2: Brown the Meatballs

In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs for about 5 minutes, turning them occasionally to ensure they are evenly cooked. Once browned, remove the meatballs from the pot and set them aside.

Step 3: Create the Soup Base

In the same pot, add a bit more olive oil if necessary, and toss in the diced onion, garlic, carrots, and celery. Sauté these vegetables for about 5-7 minutes until they soften and the onions become translucent. This step builds a robust flavour base for your soup.

Step 4: Add Stock and Meatballs

Once the vegetables are ready, pour in the chicken stock and bring the mixture to a simmer. Carefully add the browned meatballs back into the pot. Allow the soup to simmer for about 15 minutes, letting the flavours meld together while the meatballs cook through.

Step 5: Stir in the Cream and Spinach

After 15 minutes, reduce the heat to low and stir in the double cream, allowing the mixture to become irresistibly creamy. Next, add the fresh spinach, stirring it in until it wilts, which should only take a couple of minutes. Season the soup with salt and black pepper to taste. For an extra zing, consider adding a splash of lemon juice just before serving.

Step 6: Serve

Once the soup is heated through and everything is harmoniously blended, it’s time to serve! Ladle the Creamy Chicken Meatball Soup into bowls and garnish with freshly chopped parsley. Pair it with crusty bread or warm baguettes to mop up every delightful drop.

Conclusion

This Creamy Chicken Meatball Soup is the quintessential comfort food, ideal for any day of the week. Not only does it come together in just an hour, but it also offers a rich, creamy experience that is both satisfying and nutritious. As you gather around the table with loved ones, this soup will undoubtedly create memories and warm hearts. Enjoy your culinary creation and bask in the joy of a meal well made!

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