Chicken Meatball Zoodle Soup
Servings 6 people
Ingredients
- 2 tbs olive oil divided
- 3 cloves garlic powder minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 4 cups chicken broth low sodium
- 1 bay leaf
- 1 lb zucchini (3 medium) spiralized
- 1 tbs lemon juice freshly squeezed
- kosher salt and pepper freshly grounds, to taste
- 2 tbs parsley fresh leaves, chopped
For the chicken meatballs
- 1 lb chopped chicken
- 1/3 cup panko
- 1/4 cup parmesan cheese freshly grated
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp parsley
- 1/4 tsp garlic powder
- 1/4 tsp crushed red pepper flakes, optional
- kosher salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in zucchini noodles during the last 3-5 minutes of cooking time.
- Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Notes
Chicken Meatball Zoodle Soup
