Soup with chicken meatballs is a win-win option for everyday, dietary and children's menus. It doesn’t matter at all whether the meatballs are large or small, the size of a cherry or the size of a walnut. The main thing is the taste and the ability to retain its shape when cooked in broth!

Meat balls are prepared from chicken fillet, which contains as much protein as possible and virtually no fat. The minced meat does not contain any fillers except an egg, a couple of pinches of salt and pepper. Moreover, you don’t even have to add an egg to it if you suddenly don’t have one on hand or you are allergic to it. The protein present in the chicken fillet instantly coagulates in boiling water, due to which the meat balls keep their shape perfectly (this is clearly visible in the recipe photo).

No rice! It is not added to classic chicken meatballs. And although this practice sometimes occurs - these will already be meatballs, and besides, the soup will not be as transparent as we would like.

Many housewives add raw or sauteed onions to the minced meat. This additive is especially relevant for pork and beef meatballs, which go well with onions in all its forms. But it’s not necessary to add onions to chicken ones – it’s a matter of taste.

Ingredients

For the meatballs

• chicken fillet 300 g
• egg 1 pc.
• salt 0.5 tsp.
• mixture of ground peppers 2 wood chips.

For soup

• potatoes 3 pcs.
• onions 1 pc.
• carrots 1 pc.
• vegetable oil 1 tbsp. l.
• salt 2 tsp.
• parsley 5 g
• bay leaf 1 pc.
• water 2 l

Step-by-step recipe for chicken meatball soup

1. 
   First, let's prepare the minced meatballs. To do this, grind the chicken fillet using a meat grinder or blender (in a bowl for crushing ice). Add salt, pepper and chicken egg to the minced meat. Mix well and put it in the refrigerator for a while. If you don’t like the too viscous consistency of minced chicken with egg, you can add 1 tablespoon of semolina to it, and then let it sit for 15 minutes in the cold so that the cereal swells a little. In this case, the minced meat will become denser, but I still recommend doing without semolina and enjoying the pure meat taste.
2. 
   Peel the potatoes and cut into small cubes. Pour it into a saucepan and fill it with cold water so that it does not reach 2 centimeters from the edge of the dish. Bring to a boil, add salt and cook for 10 minutes, remembering to skim off the foam.
3. 
   While the potatoes are cooking, prepare the frying. To do this, peel the onions, cut them into small cubes and sauté in vegetable oil.
4. 
   When the onion becomes transparent, add carrots to it, previously peeled and chopped on a fine grater. Fry the vegetables until the carrots are completely cooked - about 5-7 minutes. It should become rosy, and not just soft; only when well fried will the carrots give the soup a special color and aroma. Pour the finished frying into the pan.
5. 
   We form meatballs - small balls the size of a nut and immediately place them in the boiling soup (reduce the heat slightly so that the broth does not become cloudy during high boiling). Work quickly so that all the meatballs are cooked at the same time. It is most convenient to scoop the minced meat with a teaspoon dipped in cold water. By the way, you can also dip your hands in water from time to time so that the minced meat does not stick to them.
6. 
   Cook the soup with meatballs for 10 minutes - the meat balls should float to the surface and become fully cooked. Add finely chopped parsley and bay leaf, let it boil and remove the pan from the heat.
7. 
   Cover the pan with a lid and let the soup brew for 5-10 minutes. During this time, the meat balls will sink to the bottom of the pan, absorbing part of the broth. Pour the soup into bowls and serve.

Meatball soup

A simple step-by-step recipe with photos of preparing a light, dietary and low-calorie soup. Delicious chicken meatball soup! Surprise your family.

55 min

125 kcal

4.67/5 (3)

Meatball soup is probably the most favorite soup of both adults and children. Some eat the meatballs first, while others save them for a snack. In any case, I don’t know anyone indifferent to such a dinner.

Meatballs can be made from absolutely any minced meat: pork and beef, chicken, turkey, mixed and even fish. But a less calorie and dietary soup is made from chicken meatballs.

This soup can be prepared with rice or vermicelli filling. Or you can do without it altogether, adding green beans or asparagus. And if you don’t fry the vegetables, but chop them finely and boil them, you will get a very tasty, light and healthy soup.
This is the kind of dietary soup with chicken meatballs that I suggest you prepare.

List of required ingredients

Kitchenware: meat grinder, saucepan, grater, frying pan, cutting board.

Cooking sequence

1. If your chicken breast, like mine, is bone-in, then trim off the flesh and cut it into pieces.
   
   
2. We will have meatballs with herbs. Therefore, we cut it too. You can simply cut off the branches and cut the bunch into several parts, since the greens will still be crushed. I take parsley and cilantro. If desired, you can also add dill, and you can then add it to the plate with the finished soup.
   
   
3. Place the cut bone in a saucepan and fill it with water. approximately 2.5-3 liters. Cook it for about half an hour. This time is enough for us to prepare the minced meat and fry it.
4. If you have a boneless fillet, then immediately start preparing the minced meat.
5. Grind pieces of chicken meat and herbs in a meat grinder. Instead of a meat grinder, you can use a food processor or blender. Or you can skip the hassle of grinding and take ready-made minced meat and mix it with finely chopped herbs, which you don’t need to add.
6. Place the minced meat in a deep plate and add salt and egg.
   
   
7. Mix everything together well. To prevent the minced meat from being so liquid, add one or two tablespoons of semolina to it. Stir and let the semolina swell for about 15 minutes. After this, we wet our hands in water and form small meatballs, which we place on a plate.
   
   
8. Now peel the potatoes and cut them into small cubes.
9. We also peel onions and carrots. Cut the onion into small cubes. Grate the carrots with a fine grater. Heat up the frying pan. Add a little oil and fry until golden brown. You can not fry the vegetables, but add them to the pan along with the potatoes. And if you wish, you can add some green beans and green onions to the frying.
   
   
10. After the broth is cooked, remove the bone from it and add the potatoes.
    
    
11. As soon as the water boils, put one meatball at a time in the pan and add salt, taking into account that we have already salted the minced meat.
12. After 20 minutes, pour vermicelli into the soup and stir immediately, so that it doesn't stick together. Instead of noodles, you can take a handful of rice, but you need to sprinkle it along with the potatoes.
13. Still cooking the soup about 8-10 minutes and turn off.
    
    

See how else you can cook

We don't know who invented meatballs, but the man was definitely an inventive and thrifty foodie. Probably, the idea of ​​grinding the tough meat came to the woman’s mind because housewives don’t like it when food goes to waste. After cutting meat, there are always pieces and trimmings of incomprehensible shape that are a pity to throw away. After grinding, the origin of the source material is not clear, and dishes made from minced meat are always softer and juicier than the whole piece.

The first meatball was apparently born in Italy - frittadella means “fried in a frying pan.” The cooking method is unusual, but the Italians took great liberties when preparing meatballs with candied lemon peel. Even earlier, in Ancient Rome, the best prototypes of future restaurants treated visitors to balls of peacock meat. There is no one to ask about the taste of peacocks, but it is unlikely that the beautiful birds were very different from turkeys.

The first official mention of a meat ball recipe belongs to the Italian Pellegrino Arusi, who lived in the 19th century. A sarcastic Pellegrino wrote: “Don’t expect me to tell you how to make meatballs. Even the last donkey knows how to cook them, and only a donkey would dare to claim that the recipe belongs to him. Meatballs are made from leftover meat.” This is clear evidence that meatballs were familiar to everyone in the nineteenth century.

Chicken meatballs recipe

• Number of servings – 8-10
• Cooking time – 20-30 minutes

Meatball soup is loved and eaten by everyone except vegetarians and raw foodists. We decided that chicken fillet meatballs are a dietary product, suitable for children and adults who are on a diet and do not count calories, athletes and nursing mothers.

You can make meatballs for future use. Freeze them and use them in soup.

We will need:

We decided to go with chicken breast, although the red meat meatballs have a richer flavor. You can remove the flesh from the chicken legs along with the skin.

Preparation

1. Wash the chicken breast and cut into pieces.
2. Peel the onion and cut it into several pieces.
3. Wash the parsley.
4. Grind the meat, onion and parsley in a meat grinder.
5. Break the egg into the minced meat.
6. Add soft butter in small pieces.
7. Knead well, preferably with your hands.
8. At the end add salt and pepper.
9. We beat the minced meat. We make a meat bun and throw it into a bowl several times.
10. Wet your hands in cold water.
11. Using a teaspoon, scoop up the minced meat and roll into balls the size of a walnut with wet palms.
12. Place the finished meatballs on a cutting board so that they do not touch.

Meatballs are cooked for 7-10 minutes.

Secrets of cooking minced meat

• The minced breast meat will be a little dry. To make it “come to life”, add soft butter to the already ground meat.
• The meatballs will be fluffy and tender if you add lightly beaten egg whites without the yolks.
• In order for the minced meat to become elastic and the meatballs to retain their shape, the mass must be beaten. First, mix the minced meat well, and then take it in your palms and throw it into a basin or on the table with some effort, but without anger, so that you don’t have to scratch the meat from the walls. The procedure must be done several times, then the excess air will leave the mass and the minced meat will be pliable.
• All ingredients intended to improve consistency (egg, flour, butter) are added at the beginning of kneading, and ingredients for taste (salt, pepper) are added at the end.
• Onions are added to minced meat not only for taste, but also for juiciness. You can fry finely chopped onion or grind the raw onion along with the meat.

Reading time: 7 minutes. Views 3k. Published 03/24/2018

Today we’ll talk about one of the important components of a healthy lunch – soup. It is important to include this hot dish in your diet. You can find millions of soup recipes, but let's focus on something traditional - soup with meatballs - one of the favorite, one might say, folk. It is prepared using different types of meat, with noodles, and vegetables.

If we talk about the child’s menu, it should not include spicy seasonings, fatty and fried foods.

But this does not mean that all the baby’s food will be bland and tasteless. On the contrary, stewed and steamed dishes are very appetizing and healthy, what more does a child need? Meatball soup is suitable for those children who are already 1.5 years old.

Soup for babies

If you are worried about the age at which you should introduce your child to soup, then you can safely try feeding the first dish to a child older than six months.

The baby's body is ready for this dish from the age of 8 months; clear soups from vegetable broth are prepared for such babies.

Benefits of soup

1. Source of fiber, minerals and easily digestible protein. Maintains the body's water balance.
2. The first dish activates digestion.
3. Light soups with vegetables or dietary meat are very good for overweight children.

Types of soups

Vegetable . The recipe uses only vegetables; such soups are good for little ones. Can be prepared in the form of cream. For children over 1 year old, cook soups with simply chopped ingredients.

Lactic . A hearty type of soup, rich in vitamins and microelements, protein. In addition to milk, the ingredients are cereals or pasta.

Pasta or cereal. Rich in B vitamins and vegetable proteins. A common recipe is adding vegetables, buckwheat or noodles.

Cheesy. Prepared with water or broth. With chicken, adding cheese, which melts and gives the dish tenderness and flavor.

Meat . It is recommended to cook soup with meat broth from 1 year of age, but meat ground in a blender can be added to puree soup from the moment of complementary feeding. This type also includes soup with meatballs; meatballs for the soup can be made from veal, rabbit or turkey.

Chicken . For infants, boiled, lean meat is pureed and soup is prepared in water. Chicken meatball soup is offered from 1.5 years of age.

Fish. Prepared from lean, boneless fish.

Mushroom . This soup should not be included in the diet before 3 years of age. Mushrooms are very difficult for the body to digest.

Solyanki, kharcho soup, rassolnik - these dishes are not for children, they have many ingredients that a child’s body cannot yet cope with, the later you offer your child these dishes, the better.

How to make soup healthier?

1. If you are preparing soup for a baby, use only those products that have already been fed to the baby. This will protect him from allergies.
2. Cook soup only in clean water; tap water is not suitable for a child, even infused or boiled water.
3. Do not allow the use of stale ingredients, wash the food before cooking, do not fry for a small child (you can fry the soup after the child reaches three years of age).
4. Do not cook too much soup; this dish is useful to eat fresh; after reheating, the beneficial components are not preserved.
5. If your baby eats an unsalted dish, that’s good; the less salt you add to the soup, the healthier it will be.

Subtleties of making soup for children

1. Simmer the soup broth covered over low heat.
2. Add vegetables only to boiling water; they will retain more vitamins.
3. Add salt a few minutes before the dish is ready.
4. The meat broth does not need to be highly concentrated (drain off the first water), do not cook soup with bones, use lean types of meat.

Children love soups with meatballs more than other first courses. If yours refuses liquid food, try offering him just such a soup - with meat “balls”.

Meatball soup step by step recipe

Ingredients

• Minced meat (beef or chicken) – 200 grams;
• small onion – 1 pc.;
• butter – 1 tsp;
• purified water – 1 liter;
• medium-sized potatoes - 3 pcs.;
• salt to taste;
• Greenery.

Preparation

1. Add diced potatoes to boiling water, boil, then, after 20 minutes, add finely chopped onions and carrots (you can grate them or simply chop them into strips or circles). Add a spoonful of butter.
2. While the vegetables are cooking, start forming the meatballs. It’s better to grind the minced meat yourself at home, but if you buy it, buy it from a trusted store. Lightly salt the minced meat and add some herbs.
3. With wet hands, form small balls from the minced meat and throw them into the pan. Cooking them in the main pan with potatoes and vegetables will add more meaty flavor to the dish. Meatballs are often prepared separately by simply boiling them in water until tender.
4. Meat balls are ready when they float to the surface and change color to white. Don't forget to salt the soup before finishing cooking.
5. Serve the soup warm with herbs.

Meatball soup - recipe with buckwheat

Ingredients

• minced meat – 200 grams;
• potatoes – 3 pcs.;
• buckwheat – 3 tbsp. l.;
• purified water – 1 liter;
• carrots – 1 pc.;
• greenery;
• salt to taste.

Buckwheat is the queen of all cereals; it does not contain gluten, so it is highly valued in children's menus. It is useful for both the baby and the young mother.

Preparation

1. Place the potato cubes into boiling water, after they have boiled for 15 minutes, add the washed buckwheat.
2. Then we make meat balls from the minced meat and also lower them into the water.
3. When they float to the surface, you can add finely grated carrots.
4. 5 minutes before it’s ready, salt the soup and sprinkle it with your baby’s favorite herbs.

Soup with meatballs and vermicelli

Ingredients

For the broth:

• purified water – 1 liter;
• medium-sized carrots – 1 pc.;
• small onion – 1 pc.;
• salt to taste.

For the meatballs:

• minced chicken – 200 grams;
• onions – ½ part;
• chicken egg – 1 pc.;
• salt – 1 tsp;

Vermicelli (50 grams of finished product)

For homemade noodles:

• high quality wheat flour – 200 grams;
• chicken eggs – 2 pcs.;
• vegetable oil – 2 tbsp. l.;
• a pinch of salt.

Making homemade noodles

1. Mix all ingredients, you should get large crumbs. Continue kneading until you get a stiff dough. Form the dough into a ball and let it rest for 20 minutes.
2. Then divide it based on the amount of ingredients, you should get 4 parts. Roll out each piece using a rolling pin, very thin. Then cut with a knife into strips of the width and length you need.
3. Lay out to dry.

Making soup

1. Washed carrots, onions and potatoes need to be peeled. Place whole vegetables in boiling water and boil them there for half an hour. The vegetable broth is ready, all that remains is to strain it.
2. For meatballs, finely chop half an onion, add it to the minced meat and mix until smooth.
3. Then beat the egg into the minced meat and knead again. Roll the meat balls and place them in the refrigerator for half an hour.
4. Cook the meatballs in the broth, add vermicelli, 7 minutes before the soup is ready, you need to add some salt and you can add herbs. For thickness, you can also add stewed vegetables.

Conclusion

If the meat is chosen carefully and the broth is cooked well, meatball soup will become your child's favorite dish. During the cold season, this is a good boost of energy and beneficial substances that are found in the ingredients of the first dish. Before lunch, it is important to give your child something liquid and hot - this will increase his appetite.

Children have a unique diet, not the same as adults. Their diet should not contain spicy seasonings, food should not be fried or fatty. All this negatively affects the still fragile children's stomach.

Dishes intended for baby food must certainly be stewed, boiled, baked in the oven, or steamed or. This is especially true for those children for whom dietary nutrition is recommended.

However, this does not mean that such food is monotonous and tasteless. Quite the contrary, it is appetizing and very healthy. In dishes prepared using one of the above methods, all the vitamins and nutrients necessary for the child are preserved.

In addition, if you prepare children's soup correctly or bake meat in the oven, believe me, they are somewhat on par with fried foods. And the children's soup with meatballs is simply delicious. It is prepared quite simply and quickly.

Meatball soup is suitable for children over 1.5 years old

To prepare it you will need the following products:

• minced young beef or lean pork - 250 g
• carrots - 1 pc.
• egg - 1 pc.
• onion - 1 pc.
• potatoes - 2 pcs.
• dill greens

Children's soup with meatballs - recipe with photo:

To obtain minced meat, pass the pulp of young beef or pork through a meat grinder with a fine grid 2 times. For mothers like me, who have meat or minced meat prepared for future use, as they say, and are in the freezer, it is necessary to defrost it before cooking.
Finely chop the onion.


Leave half for minced meat, pour the other half into a pan of boiling water.


Add onion, salt to the minced meat and break one egg. Mix everything well.


From the minced meat we form round meatballs for the soup.


Place the meatballs in the pan and cook over low heat for 10 minutes.


Meanwhile, while the meatballs are cooking, cut the potatoes into small square pieces.


Cut the carrots into strips.


Add the vegetables one by one to the pan with the meatballs and cook the soup until tender.


At the very end of cooking, add a spoonful of olive oil and dill.