Marry Me Chicken Meatball Soup

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Marry Me Chicken Meatball Soup

Ingredients

Chicken Meatballs

• 1 large egg

• 1 garlic clove, minced

• 2 oz Parmesan, finely grated (about 1 cup)

• ½ cup panko breadcrumbs

• 2 Tbsp fresh basil, chopped

• 2 Tbsp heavy cream

• 1 tsp fresh thyme

• ¾ tsp kosher salt

• ¼ tsp black pepper

• 1 lb ground chicken

• 2 Tbsp olive oil

Soup

• ¾ cup sun-dried tomatoes, sliced

• 2 Tbsp oil from sun-dried tomato jar, divided

• 1 shallot, minced

• 3 garlic cloves, minced

• 1 Tbsp tomato paste

• 2 thyme sprigs

• 6 cups low-sodium chicken broth

• ¼ tsp crushed red pepper flakes

• 1 Parmesan rind (optional)

• 1 oz Parmesan, grated (about ½ cup)

• ¼ cup heavy cream

• Salt & black pepper, to taste

• Fresh basil, for serving

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Directions

Meatballs

1. Whisk egg in a large bowl. Stir in garlic, Parmesan, panko, basil, cream, thyme, salt, and pepper.

2. Fold in ground chicken just until combined.

3. Roll into 18–20 meatballs.

4. Heat olive oil in a Dutch oven over medium heat. Brown meatballs on two sides, about 5 minutes total. Remove and set aside.

Soup

5. In same pot, heat 1 Tbsp tomato oil. Add shallot and garlic; season with ½ tsp salt. Cook 2–3 minutes.

6. Add tomato paste; cook until darkened, 1–2 minutes.

7. Add thyme sprigs and sun-dried tomatoes; cook 2 minutes.

8. Stir in broth, red pepper flakes, Parmesan rind, and remaining tomato oil. Simmer 10 minutes.

9. Remove thyme and rind. Add meatballs and simmer 5 minutes.

10. Stir in cream and grated Parmesan. Season to taste.

Serve

11. Ladle into bowls and top with fresh basil.

* I did add some pasta and fresh spinach for some extra flavor and substance. #marrymechicken #soup #fyp #foodie