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Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- 3 tablespoons seasoned bread crumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 large carrots chopped
- 2 ribs celery chopped
- ½ teaspoon poultry seasoning
- 6 cups chicken broth
- 1 cup water
- 4 ounces small pasta such as small shells, elbows, or mini bow ties
Instructions
- In a large bowl, combine the ground chicken with egg, bread crumbs, onion powder, garlic powder, oregano, salt, and pepper. Mix well and set aside.
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery, cooking until tender, about 3 minutes. Stir in poultry seasoning and continue cooking for 1 more minute.
- Pour in chicken broth and water, bringing the mixture to a rolling boil.
- Using a small spoon, scoop ½-inch bits of the chicken mixture directly into the boiling broth, without needing to roll them into balls.
- After adding all the meatballs, stir in the pasta and let the soup simmer uncovered for 8 to 10 minutes or until the pasta is tender and meatballs are cooked through.
- Taste and adjust salt and pepper as needed.
Notes
For extra flavor, substitute some of the chicken broth with vegetable broth.
Feel free to add other vegetables like spinach or peas for added nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 870mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg