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Chicken Meatball Soup Recipe
A healthy, easy chicken meatball soup recipe made with ground chicken, brown rice and a nice flavor kick from fresh ginger in a lime tomato broth. Also known as Sopa de Albondigas in Spanish or Ciorba de Perisoare in Romanian cuisine.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Heat up the olive oil in a large enameled cast iron pot. Add the diced onion with a pinch of sea salt and saute until translucent, about ⏱️ 5 minutes. Add the diced carrot, parsley root, celery and celery root, together with the bay leaves and give it a good stir. Cook for an additional ⏱️ 5 minutes.
onion (diced)1⅓ onion (grated)
2
Add the canned tomatoes and the water and bring to a slow simmer. Season with the sea salt. Allow the soup to simmer on very low flame while you prepare the meatballs.
3
To make the meatballs combine all the meatball ingredients in a large bowl and shape them into golf ball size. Add them one by one to the soup and bring it back to a simmer before covering with a tight lid. Add the bell peppers and cover with a tight lid. Allow to cook on low flame ( just gentle simmering ) for ⏱️ 20 minutes.
4
Remove from flame and without peaking inside allow it to sit for ⏱️ 10 minutes for the rice in the meatballs to cook completely.
5
Squeeze in the lemon or lime juice and serve with a dab of sour cream or a drizzle of heavy cream. Sprinkle with celery leaves and snipped chives and a light drizzle of extra virgin olive oil !
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