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 one. 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’s 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, 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.
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 or two!
What do I need to make the meatballs?
- 1 lb ground chicken thighs
- 1/2 onion, grated
- 1/4 tsp black pepper
- 1/4tsp salt
- 1 large egg
- 1 Tbsp white rice, cooked
What do I need to make the bullion?
- any pieces of chicken to boil & make bullion (but you won’t use the chicken in the rest of the soup)
- 1 Tbsp salt
What do I need to make the rest of the soup?
- 1 medium onion, chopped
- salt and pepper, to taste
- 2 carrots, grated
- 1 can Italian seasoned tomatoes, chopped & halved
- 6 potatoes, cut into small pieces
- handful of dill
Directions for Chicken and Tomato Soup:
- 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 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 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 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.
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 them into the boiling bullion. (It is important to have the bullion hot, or your meatballs will fall apart.)
- After the potatoes are cooked through, add in the vegetable mix you sautéed.
- Salt and pepper to taste.
- Bring to a boil, serve!
More delicious soup recipes are just a click away:
Equipment I Used
Tangy Chicken and Tomato Soup
Equipment
- soup pot
- Knife
- Cutting board
- Ladle
- grater
- Skillet
- Spatula
Ingredients
For the Meatballs:
- 1 lb ground chicken thighs
- ½ onion grated
- ¼ tsp black pepper
- ¼ tsp salt
- 1 large egg
- 1 Tbsp white rice cooked
Bullion:
- 3-4 chicken pieces
- 1 Tbsp salt
For the rest of soup:
- 1 medium onion chopped
- salt to taste
- black pepper to taste
- 2 carrots grated
- 1 can Italian seasoned tomatoes 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 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. 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, then serve!
Notes
Nutrition
