Dilly Chicken Meatball Soup
There is something so fun to me about a meatball in a soup. I find the experience of fishing a meatball out of broth for the perfect bite to be rewarding in a similar way to finding marine treasures at the beach, or cracking open the shell of an edible nut that’s just fallen from a tree. So fellow meatball lovers, this one goes out to you.
Super simple and loaded with beans, greens, and protein, this is a great year-round soup to make on repeat. The meatballs themselves are flavor bombs, with the aid of lemon, dill, and feta (groundbreaking combination, I know). For this recipe, I was torn between poaching my meatballs in the broth or searing them in the pot beforehand. I settled on browning them, which added more depth of flavor and texture. Either route works; poaching them would eliminate a step in the cooking process if you’re looking to save time. It would also make for a softer, rounder meatball if you’re keen on uniformity. The meatballs can also be made ahead, if you’re looking to expedite the cooking process further.
As always, we hope you enjoy this recipe and love to hear your feedback if you make it at home. :)
♡ Elena
Dilly Chicken Meatball Soup
Ingredients
1 small yellow onion, diced
2-3 medium carrots, chopped
Zest and juice of 1 lemon
Fresh dill, finely chopped
6 cups chicken broth
2 tbsp dill pickle juice
2 cloves garlic, minced
¼ cup crumbled feta
Salt and pepper
Olive oil
1 can white beans, rinsed and drained
2 cups greens of choice, such as kale or spinach
Method
In a medium bowl, mix up ground chicken, feta, 3 tbsp dill, pickle juice, 1 tbsp olive oil, lemon zest, salt and pepper. Stir until combined, without over-mixing. Roll into small meatballs, about ½ inch in diameter.
Heat a large dutch oven over medium high heat. Sear meatballs in batches, turning to brown on multiple sides, remove from pot and set aside.
Add onions to same pot and cook 3 to 5 minutes, scraping up the caramelized bits from the bottom of the pot. Add the carrots and cook 3 to 5 minutes longer. Add the garlic and cook for another 30 seconds, then pour in the broth. Bring to a boil, then reduce to a simmer.
Toss in ⅓ cup fresh dill (or as much as your heart desires) and continue to simmer for 5 minutes. Return meatballs to pot along with beans and greens, until heated through and greens are wilted. Season with salt and pepper. Pour in lemon juice.
Serve with garlic sourdough croutons and more fresh dill on top.
Garlic Sourdough Croutons
2-3 cloves garlic
3 tbsp olive oil
Approx. 2 cups roughly torn sourdough
Kosher salt
Preheat oven to 400°F.
Smash garlic cloves and generously salt, mashing into a paste with the side of your knife.
Add garlic paste into a bowl and whisk together with olive oil. Add in sourdough chunks and toss until evenly coated.
Spread onto a baking sheet in one layer, and bake until golden brown and crispy, about 15-20 minutes.