Follow/ Tweet/ Email/Pin
  From Garden to Soup Bowl
  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Fish/Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog

Quinoa Chicken Meatball Soup

Picture
Picture
Picture
Picture
Serves 6

Prep time: 15 min Cook Time: 30 min



Chicken meatballs:

1 lb. ground chicken
1 sweet potato, grated
1 egg ( optional)
2 garlic cloves, minced
3 tablespoons finely chopped flat-leaf parsley
½ tsp. salt, or to taste
½ tsp. black pepper





Soup:

2 medium carrots, sliced
½ medium onion, chopped
1 garlic clove, chopped
2 celery stalk, chopped
½ cup quinoa, washed and drained
1 tsp. red sweet pepper
Salt to taste
2 tbsp. olive oil
8 cups water, vegetable or chicken stock 


In a large bowl combine ground chicken breast, parsley, garlic, egg (optional) and sweet potato. Season with salt, pepper, and mix well with hands or a rubber spatula until thoroughly combined. Scooping out by the teaspoonful, form mixture into small meatballs. Set aside.

In a large heavy pot, heat olive oil over medium high heat. In a medium pot, warm olive oil over medium heat. Add onion, garlic, carrot, celery, and cook, stirring, for about 7 minutes. Add quinoa, salt, red pepper and cook, stirring, for about 1 minute. Add water or stock and bring to a boil. Carefully add chicken meatballs and simmer soup for about 15-20 minutes, until quinoa fully cooked.  

Serve with fresh parsley. 


Sincerely.....Nellie

Powered by Create your own unique website with customizable templates.