Marry Me Chicken Meatball Soup

A thick, creamy, and utterly delicious chicken meatball soup that is filling enough to be a proper dinner.

By @amysheppardfood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 500 g chicken mince
• 1 tbsp dried oregano
• 80 g breadcrumbs
• 1 to taste salt
• 1 to taste ground black pepper
• 1 glug oil
• 1 drizzle oil
• 1 stick celery
• 1 whole onion
• 1 whole carrot
• 2 cloves garlic
• 1.2 litres chicken stock
• 300 ml single cream
• 190 g sundried tomatoes
• 0.5 tsp fresh thyme leaves
• 70 g parmesan cheese
• 60 g fresh spinach
• 1 handful fresh parsley
• 1 to taste salt
• 1 to taste ground black pepper

Instructions

1. Make the chicken meatballs. Add the chicken mince, 1 tbsp dried oregano and breadcrumbs to a mixing bowl. Season with salt and pepper.
2. Use your hands to combine all of the ingredients until the breadcrumbs are no longer visible.
3. Divide the chicken into around 22-24 evenly sized meatballs. Rolling them firmly in the palms of your hand.
4. Heat a good glug of oil in a large, non-stick soup pan. Add the meatballs and fry on a medium heat for 5-7 minutes, turning regularly until browned all over. Set them aside (they may not be cooked through yet)
5. Drizzle a little more oil in the pan. Add the celery, onion and carrot. Fry on a medium heat for 5 minutes, stirring occasionally.
6. Add the garlic to the pan and fry for 2 minutes.
7. Stir in the stock, single cream, sun-dried tomatoes, and fresh thyme. Return the meatballs to the pan and bring to the boil. Simmer for 5 minutes, until the carrot is soft and the meatballs are cooked through.
8. Add the parmesan, spinach and parsley. Season with salt and pepper and give it a really good stir. Gently heat through and serve.