Plan ahead for seconds and thirds because this hearty chicken and tomato soup is absolutely delish! It’s got everything from homemade meatballs, fresh garden vegetables, and zesty herbs.
Grab your recipe book, you’ll want to save this soup. And this isn’t something I say often. So you already know this soup is the real deal.
I remember loving chicken and vegetable soup growing up. I always felt everything in that bowl served a purpose. Everything was so delicious.
So, I recreated my favorite chicken and vegetable soup. And made some slight changes that really take this soup out of this world. It’s a bit more time-consuming, but it is so worth it!
Here is what sets this soup apart:
Meatballs. Hear me out. I know many people are fine with boiled pieces of chicken in their soups, and that’s okay. But what if I told you that you could add so much more flavor and texture, and just overall goodness by making meatballs instead? Because you can. Ground chicken, onions, boiled rice, salt, and pepper. Boom. A soup to remember, for sure.
Tomatoes. I love broccoli, celery, and mushrooms in my soup just as much as the next guy or gal. But in this soup, the tomatoes shine. Canned Italian tomatoes add a lovely tanginess that takes this soup over the top.
Dill. Chopped dill brings everything together and also adds a touch of earthiness to the soup.
This soup is very fulfilling. The meatballs are tasty and the broth is fragrant, smooth, and cozy. You’ll know exactly what I’m talking about once you take that first bite. But consider yourself warned: you’ll probably want another bowl of this amazing soup… or two!
What do I need to make the meatballs?
- chicken thighs
- onion
- black pepper
- salt
- egg
- white rice
What do I need to make the broth?
- any pieces of chicken to boil (but you won’t use the chicken in the rest of the soup)
- salt
- water
What do I need to make the rest of the soup?
- onion
- salt and pepper
- carrots
- Italian seasoned tomatoes
- potatoes
- dill
Steps
In a medium-size pot add some chicken pieces (I usually use thighs or breast pieces, I had drumsticks on hand this time) and fill it up with water, leaving about an inch and a half from the top of the pot.
Add in 1 Tbsp of salt.
Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup.
Add chopped potatoes into the bullion, and boil till fork soft.
Meatballs:
Meanwhile, in a small bowl, add in ground chicken, salt, pepper, 1 egg, and 1/2 grated onion.
Boil in a small pot 1 tablespoon of rice, drain and add to the ground chicken.
Mix well together.
Vegetables:
On a pan, add a tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until the onions become soft.
Add in the can of Italian seasoned tomatoes (this is an easier way to get the Italian tangy taste to the soup, you could use raw chopped tomatoes and add in some minced garlic, herbs, and Italian seasoning)
Sauté all together for 1 minute, turn off the heat, and stir in a handful of freshly chopped dill.
When potatoes have started boiling, with a teaspoon shape the meatballs and add into the boiling bullion. (It is important to have the bullion hot, or your meatballs will fall apart.)
Add in the vegetable mix you sautéed.
Salt and pepper to taste.
Bring to a boil, then serve!
Tangy Smoked Tomatoes Chicken Soup with Vegetables Yum
Ingredients
- 1 lb ground chicken thighs
- ½ onion, grated
- ¼ tsp black pepper
- ¼ tsp salt
- 1 large egg
- 1 Tbsp white rice, cooked
- 3-4 pieces chicken
- 1 Tbsp salt
- 1 medium onion, chopped
- salt, to taste
- black pepper, to taste
- 2 carrots, grated
- 1 can tomatoes, Italian seasoned, chopped
- 6 potatoes, cut into small pieces
- 1 handful dill, chopped
Instructions
In a medium-size pot add some chicken pieces (I usually use thighs or breast pieces, I had drumsticks on hand this time) and fill it up with water, leaving about an inch and a half from the top of the pot.
Add in 1 Tbsp of salt.
Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup.
Add chopped potatoes into the bullion, and boil till fork soft.
Meanwhile, in a small bowl, add in ground chicken, salt, pepper, 1 egg, and 1/2 grated onion.
Boil in a small pot 1 tablespoon of rice, drain and add to the ground chicken.
Mix well together.
On a pan, add a tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until the onions become soft.
Add in the can of Italian seasoned tomatoes (this is an easier way to get the Italian tangy taste to the soup, you could use raw chopped tomatoes and add in some minced garlic, herbs, and Italian seasoning)
Sauté all together for 1 minute, turn off the heat, and stir in a handful of freshly chopped dill.
When potatoes have started boiling, with a teaspoon shape the meatballs and add into the boiling bullion. (It is important to have the bullion hot, or your meatballs will fall apart.)
Add in the vegetable mix you sautéed.
Salt and pepper to taste.
Bring to a boil, then serve!
Equipment Used
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