Best 6 Meatballs Cream Of Chicken Soup Recipes

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

CHICKEN MEATBALL SOUP RECIPE BY TASTY

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!

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Steps:

• Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
• Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

CHICKEN SOUP WITH GROUND CHICKEN MEATBALLS

Steps:

• For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
• For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
• Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
• For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.
• For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
• Preheat the oven to 350 degrees F.
• In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
• For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
• For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
• In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.