Tender chicken meatballs infused with citrus zest, garlic and rosemary. Slow roasted and finished in a collagen rich soup finely diced beet, celery and fresh herbs
FEATURED STANDOUTS
Ground Chicken
Ground chicken offers a mild flavor that readily absorbs the flavors of other ingredients and seasonings.
Collagen-Rich Bone Broth
Collagen-rich bone broth, made by long simmering of bones, extracts collagen, marrow, and other nutrients. This savory broth is ideal for soups, stews, and sauces. Its high collagen content causes it to congeal when chilled and liquefy when heated, giving it a light, almost oily coating.
Rosemary
Rosemary is a woody herb with a strong, piney aroma and a slightly bitter flavor. Rosemary can be used fresh or dried.
Lemon Zest
Lemon zest is the outer peel of a lemon, which contains essential oils that provide a bright, citrusy flavor. The zest is a great way to get a strong lemon flavor to permeate deeply into a dish.
Beet Stems
Beets are sweet, earthy root vegetables, and their stems can also be incorporated into recipes. When added to soup, the stems soften like other greens, and the slight red pigment from the beet provides a touch of color to the dish.
Celery
Celery is a crisp, crunchy vegetable with a slightly bitter flavor. The celery adds that all day flavor and a bit of crunch.
Basil
Basil is a popular culinary herb known for its fragrant, sweet leaves with a subtle peppery undertone. This blend makes it a versatile ingredient for both savory and sweet dishes, the freshness of the basil enhances the flavors of the chicken meatball.
TIPS & TRICKS FOR THE BEST LEMON CHICKEN MEATBALL NOODLE SOUP
What is ground chicken, and what are some alternatives?
Ground chicken is chicken meat that has been minced or finely chopped. It is a versatile ingredient that can be used in various dishes, including burgers, meatballs, tacos, and chili. Some alternatives to ground chicken include ground turkey, ground pork, ground beef, and plant-based ground meat alternatives.
What is a collagen-rich broth
Collagen-rich broth is a type of broth that is made from bones, skin, and connective tissues of animals. These parts are simmered for an extended period, which allows the collagen to be extracted into the broth. Collagen is a protein that is beneficial for joint health, skin elasticity, and gut health.
How to use beet stems
Beet stems are a delicious and nutritious addition to any meal. They can be used in salads, sautéed, added to soups and stews, pickled, or used to make pesto. They are a good source of vitamins A, C, and K, as well as folate and iron.
Alternatives to thickening with flour
Flour is a common thickening agent, but there are several alternatives that can be used. Some of these alternatives include cornstarch, arrowroot powder, tapioca starch, potato starch, and xanthan gum. These alternatives can be used to thicken sauces, soups, and stews.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Large pot or Dutch oven
Mixing bowl
Skillet or pan
Measuring cups and spoons
Sharp knife and cutting board
Ladles or serving spoons
Colander or strainer
SIMILAR INGREDIENTS TO
BBQ GRILLED MEATBALLS + TEXAS TOAST
Za’atar Spiced Meatballs
Spaghetti & Smoked Pork Meatballs
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RECIPE
Lemon Chicken Meatballs & Rotini Noodle Soup
Ingredients
Method
- Prepare the Meatballs:
- In a mixing bowl, combine the torn bread with all of the lemon juice and half of the lemon zest. Allow the bread to absorb the liquid, then mash it until finely broken down.
- Add the ground chicken and egg to the bowl, followed by the soaked bread.
- Season with rosemary, minced garlic, basil, oregano, crushed red pepper flakes, black pepper, Parmesan cheese, and salt.
- Thoroughly mix all ingredients until well combined.
- Form the mixture into 1-ounce meatballs and roll them to tighten.
- Place the meatballs on a parchment-lined baking sheet.
- Roast in a preheated oven at 350°F (175°C) for 30 minutes, or until golden brown and cooked through.
- Make the Soup:
- Heat a large pot or Dutch oven over medium-low heat and dry-sauté the celery and carrots until they begin to develop a light color.
- Add the chopped beet stems and minced garlic to the pot and sauté until the garlic becomes fragrant.
- Pour in the chicken bone broth and bring to a boil, then reduce to a simmer.
- Stir in the remaining lemon zest, basil, and oregano. Season with salt and pepper to taste.
- Allow the soup to simmer for 20 minutes, or until the celery and carrots are tender.
- Add the rotini pasta to the simmering broth and cook according to the package directions until al dente.
- Remove the soup from the heat and gently add the cooked chicken meatballs.
- Let the soup sit for 10 minutes to allow the flavors to meld.
- Adjust the seasoning with additional salt, pepper, crushed red pepper flakes, and Parmesan cheese to your preference before serving.
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