Creamy Chicken Meatball Soup

Steps to make Creamy Chicken Meatball Soup

1. 1

   Make chicken meatballs

   2
   

   In a large bowl, combine 1 pound ground chicken, ½ cup panko bread crumbs, 1 large egg, ⅓ cup shredded Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon kosher salt.

2. 2

   Mix and roll

   3
   

   Using your hands, mix gently until evenly combined. Do not overmix. Roll about 36 mini-sized balls (1-tablespoon portion) and place them on a baking sheet.

4. 3

   Heat oil and brown meatballs

   10
   

   In a Dutch oven over medium-high heat, heat 2 tablespoons olive oil until shimmering and hot. Add half the meatballs in a single layer. Brown the meatballs for 1-2 minutes per side, turning 2-3 times. Using a slotted spoon, remove the browned meatballs and set aside on a plate. Keep covered. Repeat with the remaining meatballs.

5. 4

   Cook onions, carrots, and celery

   10
   

   Add in 2 tablespoons butter and heat until it melts, then foams. Add in 1 diced onion, 3 sliced carrots, and 3 sliced stalks celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8-10 minutes.

6. 5

   Add garlic

   1
   

   Add 2 minced garlic cloves and cook for another minute.

7. 6

   Add flour

   2
   

   Using a silicone spatula, work the flour into the vegetables and cook until it turns golden brown, about 2 minutes.

8. 7

   Add ½ cup broth

   2
   

   Add in ½ cup chicken broth to deglaze the pot. Stir and scrape the bottom of the pot with the spatula until all the brown bits have dissolved.

9. 8

   Add remaining broth and seasonings

   15
   

   Add the remaining 5 ½ cups chicken broth, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground pepper, and 1 bay leaf. Increase the heat to a simmer and cook for 15 minutes until the vegetables are tender and the broth is thickened.

10. 9

    Add heavy cream

    1
    

    Remove the bay leaf. Add ½ cup heavy cream and stir to combine.

11. 10

    Add meatballs and peas

    5
    

    Return the meatballs to the pot and add ⅔ cup frozen peas. Cook until the meatballs are cooked through and the peas are defrosted, about 5 minutes.

12. 11

    Serve
    

    Ladle the soup into bowls and garnish with fresh chopped parsley. Serve immediately.