Polish Chicken Meatball Soup
Polish chicken meatball soup is deliciously comforting and surprisingly easy to make.
Servings 5 servings
Calories 210kcal
Equipment
- Large non-stick pan
- Food processor
- Large pot
Ingredients
For the meatballs
- 1 pound ground chicken around 5% fat
- 1 small onion finely chopped
- 1 small soft bun or 1 med. slice of white bread, torn into small pieces
- ½ teaspoon fine sea salt and pepper to taste
For the soup
- 1 medium onion finely chopped
- ½ small leek finely chopped
- 1 medium carrot peeled, coarsely grated
- 4 tablespoons celery root/celeriac peeled, coarsely grated
- 2 medium potatoes peeled, cubed
- 3½ cups chicken stock *See Notes below
- 1 tablespoon dill finely chopped
- 2 tablespoons parsley finely chopped
- 1½ tablespoons vegetable oil
- 1½ tablespoons sour cream
Instructions
Make the meatballs
- To a food processor add the chopped onion and bun and pulse until the mixture is crumbly.
- Add the ground chicken, salt and a few grinds of pepper and pulse briefly just to combine.
- Form walnut-size meatballs (rub a little oil on your hands to prevent the meat sticking to them). You should have about 25 meatballs.
- In a large non-stick pan heat up about 2 teaspoons of oil and fry the meatballs over a medium heat for about 2 minutes just until lightly browned turning them over several times. They will finish cooking in the soup. Transfer to a plate and set aside.
Make the soup
- In a large pot heat up 1 tablespoon of oil, then add the onion and leek and fry gently for 3 minutes until softened stirring often.
- Add the cubed potatoes, grated carrot and celeriac, most of the stock, cover and bring to the boil then lower the heat and simmer for 5 minutes.
- Drop the meatballs into the soup, add more stock, if needed, cover, bring to the boil again then simmer for 5-6 minutes or until the meatballs are fully cooked.
- Remove from the heat and stir in the dill and parsley.
- In a bowl combine the sour cream with a few tablespoons of the soup then slowly pour this mixture back into the soup. Season to taste and enjoy your soup with chicken meatballs!
Notes
- I recommend preparing the chicken meatball mixture in a food processor – it’s quick, easy and produces soft meatballs.
- Rub a little oil on your hands as you form the balls – this will prevent the meat sticking to your hands.
- I recommend browning the meatballs before adding into the soup (they will taste and look better). Finish cooking the meatballs in the soup but make sure you don’t overcook them.
- *For the soup base you can use Polish rosόł, another chicken broth recipe or stock cubes (1.5) instead if preferred.
- This soup tastes great the next day too!
- Once cooled completely refrigerate your leftover chicken meatball soup for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 361mg | Potassium: 776mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2340IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg