Meatball Soup
WHAT YOU WILL NEED
From ingredients
7 products
Cheese
Herbs & Spices
Mushrooms
Vegetables
For Frying
SIMPLE PROCESS
Step by step recipe
The secret to this soup lies in properly prepared meatballs. Mix ground chicken with grated cheese and finely chopped herbs – they add moisture and flavor. An egg helps bind everything, but even without it, the meatballs hold their shape well. Sauté the mushrooms until golden to release their aroma into the broth. Add cauliflower after the meatballs so it stays tender-crisp. Finish with fresh garlic and herbs for a burst of freshness.
Prepare the meatball mixture
In a bowl, combine ground chicken (500 g / about 1.1 lb), grated semi-hard cheese (100 g / 3.5 oz), finely chopped fresh herbs (10 g), salt and pepper to taste. Optionally add 1 egg to bind. Form small meatballs (about 2 cm / ¾ inch in diameter).
Cook the meatballs
Bring 1.5–2 liters (about 6–8 cups) of salted water to a boil. Gently drop the meatballs into the boiling water and cook for exactly 5 minutes. Remove with a slotted spoon and set aside.
Add cauliflower
To the same boiling water (now a light broth), add cauliflower (300 g / 10.6 oz) broken into small florets. Cook for 15 minutes until tender.
Sauté the forest mushrooms
While the cauliflower cooks, heat vegetable oil (50 g / 1.8 oz) in a skillet, add sliced forest mushrooms (100 g / 3.5 oz), and sauté over medium heat until golden, about 5–7 minutes.
Combine everything
Add the sautéed mushrooms to the soup pot. Simmer for another 5–10 minutes to let the flavors meld.
Add garlic, herbs, and serve
2 minutes before the end, add pressed garlic (5 g / 1 clove) and remaining fresh herbs. Season with salt and pepper. Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls and serve.
CHEF'S TIP
Choose fresh ground chicken
For juicy meatballs, use chilled ground chicken rather than frozen – it retains more moisture and holds together better.
Wet your hands when shaping
To prevent sticking, wet your hands with cold water – the meatballs will be smooth and even.
Sauté mushrooms until golden
Cook the forest mushrooms over medium heat until golden brown – this enhances their flavor and adds depth to the broth.
Add garlic and herbs at the end
Stir in garlic and fresh herbs 2–3 minutes before the soup is done to preserve their vibrant flavor and nutrients.
SUBSTITUTIONS
Add your taste
- Ground chicken → turkey or beef If you don't have chicken, use ground turkey or a beef-pork blend. Cooking time for meatballs stays the same.
- Forest mushrooms → white mushrooms Replace with common button mushrooms – they're more accessible and still give a nice mushroom taste.
- Cheese → cottage cheese or Parmesan For a sharper taste, use Parmesan, or for a lighter version, use low-fat cottage cheese.
- Lent version without cheese For a meatless option, skip the cheese and add extra herbs or a handful of potatoes for heartiness.
HOW TO STORE
How to Store Chicken Meatball Soup
Allow the soup to cool completely to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water if it thickens. The soup freezes well for up to 2 months – thaw in the fridge and reheat on the stovetop. Frozen meatballs hold their texture, but add fresh herbs after thawing.
GOOD TO KNOW