Fody's Chicken Meatball Soup



Prep Time: 15 minutes

Cooking Time: 25 minutes

Makes 4 to 6 servings

Description of Fody's Chicken Meatball Soup

Soup can be quick and easy enough for a weeknight meal, especially when you have Fody Chicken Soup base in the pantry. This is one of my favorite products because it is shelf-stable, always there for me when I need it, and I can use little or as much as I want. I find this flexibility to be truly accommodating. This soup starts with chicken soup as the base, and is a brothy soup, but it is hearty as well featuring chicken meatballs, millet, spinach, carrots and celery.


Fody's Chicken Meatball Soup Ingredients

  • 2 tablespoons Fody Garlic-Infused Olive Oil
  • 1/4 cup (16 g) chopped scallion greens
  • 2 medium carrots, trimmed, peeled and sliced crosswise into ¼-inch (6 mm) discs
  • 1/2 stalk celery, trimmed, and sliced crosswise into ¼-inch (6 mm) pieces
  • ½ teaspoon Fody Lemon Herb Seasoning, divided
  • 10 cups (2.4 L) water
  • 1 ½ tablespoon Fody Chicken Soup Base
  • 1 cup (200 g) millet
  • 1 ½-ounces (40 g) baby spinach
  • 12-ounces (340 g) ground chicken or turkey
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped flat-leaf parsley
  • Kosher salt
  • Freshly ground black pepper

Directions for Fody's Chicken Meatball Soup

Heat the oil in a large stockpot over medium heat. Add the scallion greens, carrots, celery, and ¼ teaspoon Fody Lemon Herb Seasoning and sauté until scallions soften, about 5 minutes.

Add the water and Fody Chicken Soup Base. Cover pot and bring to a boil over high heat, adjust heat to a simmer and stir in the millet. Cover and simmer for about 10 minutes or until the millet is cooked but still a tad al dente. Stir in the baby spinach, which will wilt almost immediately.

Meanwhile, in a mixing bowl stir together the ground chicken, dill, parsley, remaining Fody Lemon Herb Seasoning and season with a little salt and pepper. The mixture will be very moist. Use a small 1-inch (2.5 cm) scoop to create meatballs and drop them directly into the simmering soup. Simmer until meatballs are cooked through, about 5 minutes. Soup is ready to serve.


About the Chef

low-fodmap-food-blogger-dede-wilson

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

fodmapeveryday.com

Shop Fody Products Used In This Recipe