Best 7 Chicken Vegetable Soup With Ginger Meatballs Recipes

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Chicken vegetable soup, a comforting and wholesome delight, is elevated to a culinary masterpiece with the addition of tantalizing ginger-infused meatballs. Each bite becomes an orchestra of flavors, where the tender chicken and crisp vegetables dance harmoniously in a savory broth, while the ginger meatballs add a zesty warmth that lingers on the palate. This delectable soup, infused with the warmth of ginger, transforms into a soul-satisfying experience, perfect for a cozy winter night or a refreshing summer meal. Embark on a culinary journey as we explore the secrets to crafting the ultimate chicken vegetable soup with ginger meatballs, promising to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN VEGETABLE SOUP WITH GINGER MEATBALLS



Chicken Vegetable Soup With Ginger Meatballs image

Make and share this Chicken Vegetable Soup With Ginger Meatballs recipe from Food.com.

Provided by Dienia B.

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup chopped onion
3 carrots, diced
2 teaspoons mashed fresh ginger
2 garlic cloves, minced
2 stalks celery, diced
2 scallions, chopped
8 cups chicken stock
1 tablespoon parsley
1 bay leaf
1/2 cup peas
1 lb ground chicken
2 teaspoons ground ginger
2 garlic cloves, minced
1 tablespoon dried parsley
1 egg
3/4 cup rice, uncooked

Steps:

  • Heat olive oil in stock pot; add onions and carrots.
  • Add ginger and cloves; add celery; add scallions; saute a bit.
  • Add chicken stock, parsley and bay leaf.
  • Bring to a boil then simmer for 20 minutes.
  • Bring back to boil.
  • Combine all meatball ingredients.
  • Form 1 inch meatballs.
  • Drop into boiling stock.
  • Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.

GINGER CHICKEN MEATBALLS



Ginger Chicken Meatballs image

This is a twist on the traditional meatball recipe. Enjoy! Top with sliced scallions.

Provided by Sophie

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

1 pound ground chicken (preferably dark meat)
½ cup plain dry bread crumbs
1 large egg
3 tablespoons peeled and minced fresh ginger
⅓ cup minced scallions
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 cloves garlic, minced
¼ teaspoon kosher salt
1 tablespoon canola oil, or as needed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
  • Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
  • Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 11.9 g, Cholesterol 106.8 mg, Fat 9.2 g, Fiber 1 g, Protein 29.9 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 1.3 g

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

VEGETABLE SOUP WITH CHICKEN MEATBALLS



Vegetable Soup With Chicken Meatballs image

Make and share this Vegetable Soup With Chicken Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

4 cups chicken stock (homemade is best)
1 (14 1/2 ounce) can whole tomatoes, cut up and include juice
1/2 cup chopped yellow onion
1 small zucchini, chopped
1 celery rib, chopped
1 carrot, chopped
1 -2 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
fresh ground black pepper
1/4 cup orzo pasta
1 1/4 lbs ground chicken
1 cup dried coarse breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped yellow onions
1 -2 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried allspice
1/4 teaspoon dried sage
1/8 teaspoon fresh ground black pepper

Steps:

  • Make the meatballs: in a big bowl, mix together all the meatball ingredients.
  • Cover and refrigerate for 30 minutes for easier handling.
  • Using floured hands, form the mixture into 1 ½ inch balls.
  • Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
  • Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
  • Decrease heat to med-low and simmer, covered, for 10 minutes.
  • Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.

Nutrition Facts : Calories 448.3, Fat 9.3, SaturatedFat 2.3, Cholesterol 106.5, Sodium 1262.2, Carbohydrate 46.3, Fiber 4.4, Sugar 11.1, Protein 43.4

CHICKEN MEATBALL SOUP RECIPE BY TASTY



Chicken Meatball Soup Recipe by Tasty image

Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice

Provided by Rie McClenny

Categories     Lunch

Yield 6 servings

Number Of Ingredients 21

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

  • In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  • In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  • Add the chicken stock and bay leaf. Cover and bring to a boil.
  • Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  • Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  • Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  • Ladle into bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

CHICKEN VEGETABLE SOUP WITH GINGER



Chicken Vegetable Soup with Ginger image

Categories     Soup/Stew     Blender     Chicken     Ginger     Poultry     Vegetable     Low Fat     Wheat/Gluten-Free     Broccoli     Corn     Carrot     Summer     Healthy     Bon Appétit

Yield 6 Main-Course Servings

Number Of Ingredients 11

6 cups canned low-salt chicken broth
1 large russet, potato, peeled, cut into 1-inch pieces
1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
1 large onion, coarsely chopped
2 large carrots, peeled, cubed
2 cups broccoli florets (from about 1 large stalk)
1 large celery stalk with leaves, chopped
1 tablespoon chopped peeled fresh ginger
1 10-ounce package frozen corn kernels
2 cups diced cooked chicken
1/3 cup chopped fresh parsley

Steps:

  • Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
  • Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low-heat before serving.)
  • Ladle soup into bowls, sprinkle with chopped parsley and serve.

CHICKEN VEGETABLE SOUP



Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

Tips:

  • For flavorful broth, use a combination of chicken stock, water, and vegetables like carrots, celery, and onion.
  • To make tender and juicy meatballs, mix ground chicken with ginger, green onions, soy sauce, rice vinegar, and sesame oil.
  • To enhance the flavor of the soup, add a splash of rice vinegar or lemon juice before serving.
  • For a heartier soup, add cooked rice or noodles.
  • To make the soup more colorful, add a variety of vegetables like bok choy, baby corn, and bell peppers.

Conclusion:

This Chicken Vegetable Soup with Ginger Meatballs is a delicious and comforting meal that is perfect for a cold day. The flavorful broth, tender meatballs, and fresh vegetables make this soup a winner. With a few simple tips, you can make this soup even more delicious and satisfying. So next time you're looking for a quick and easy weeknight meal, give this soup a try. You won't be disappointed!

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