Directions: 

• 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 pot.
• Add in 1 Tablespoon of salt.

TIP: You could make chicken rolls out of the cooked chicken  Chicken Rolls Recipe

• Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup.
• Tip:While your bullion is boiling, you could prepare the rest of the ingredients.

Meatballs: 

• 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 tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until onions become soft.

• Add in the can of Italian seasoned tomatoes (this is a 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 heat, and stir in handful of freshly chopped dill.

Bring it all together:

• After the bullion is done, add potatoes into the bullion and start boiling
• 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.) 

• After potatoes are cooked through, add in the vegetable mix you sautéed.
• Salt and pepper to taste.
• Bring to a boil, serve!

Print Recipe

Tangy Chicken and Tomato Soup

Servings: 8

Ingredients

For the Meatballs:

• 1 pound ground chicken thighs
• 1/2 onion grated
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 large egg
• 1 Tablespoon white rice cooked

Bullion:

• Any pieces of chicken to boil and make bullion won’t use the chicken in rest of soup
• 1 Tablespoon salt

For the rest of soup:

• 1 medium onion chopped
• Salt and pepper to taste
• 2 carrots grated
• 1 can Italian seasoned tomatoes chopped and halved
• 6 potatoes cut into small pieces
• 1 handful dill

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 pot.
• Add in 1 Tablespoon of salt.
• TIP: You could make chicken rolls out of the cooked chicken
• Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup.
• Tip:While your bullion is boiling, you could prepare the rest of the ingredients.

Meatballs:

• 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 tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until onions become soft.
• Add in the can of Italian seasoned tomatoes (this is a 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 heat, and stir in handful of freshly chopped dill.
• Bring it all together:
• After the bullion is done, add potatoes into the bullion and start boiling
• 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.)
• After potatoes are cooked through, add in the vegetable mix you sautéed.
• Salt and pepper to taste.
• Bring to a boil, serve!