Onion Chicken Meatball Soup

5

(4)

• 

• Cooking and Prep: 1 h
• Serves: 4
• Contains:

These meatballs will fluff up nicely and are a perfect way to sneak in more protein for the kids. I'm sure you can do this in a slow cooker as well to minimize active cooking time but I haven't tried it! Happy holiday!

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

READ MORE

Ingredients (15)

Soup

• 1 tablespoons Bartenura Olive Oil

  X

  

  Bartenura Olive Oil

• 4 small Vidalia onions, sliced thin

• 1 tablespoon thyme , minced

• 2 teaspoons rosemary, minced

• 3 cups low-sodium Imagine no-chicken chicken broth

• 3 cups water

• 3/4 - 1 tablespoon Haddar Kosher Salt

  X

  

  Haddar Kosher Salt

Meatballs

• 1/2 pound lean ground chicken

• 1/2 pound dark ground chicken

• 1 teaspoon dry dill

• 1 egg

• 1/2 cup Yehuda Matzo Meal

  X

  

  Yehuda Matzos Matzo Meal

• 1/2 cup carrots, shredded (about 2 carrots)

• 1 teaspoon salt

Sommelier Suggests

• Baron Herzog Chardonnay

  X

  

  Baron Herzog Chardonnay

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Sauté

1. In a stock pot, sauté onions with olive oil, salt, rosemary and thyme for 25 minutes on medium-low and keep tossing to avoid burning onions. Stir often and cook until onions are really dark brown (not black).

Make the Chicken Meatballs

1. Meanwhile, pulse carrots in a food processor until they are in very small pieces and transfer into a bowl.

2. Add the rest of the ingredients and lightly toss with your hands to incorporate. Place the bowl in the refrigerator to set about five to 10 minutes.

To Finish

1. Pour in the broth and water and bring to a boil.

2. Roll the meatballs into one-inch balls and drop them into the soup. Cook for 10–12 minutes on medium-low to simmer.

About

Eve shared this recipe for Dip the Apple.