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:

• Chicken Meatball Soup
• Potato Leek Soup
• One Pot Minestrone Soup

Equipment I Used

Tangy Chicken and Tomato Soup

This bright and vibrant soup is made with homemade meatballs and fresh ingredients you can find in your garden!

Print Recipe Pin Recipe

Prep Time 30 mins

Total Time 2 hrs

Course lunch, Side Dish, Soup

Cuisine Russian

Servings 8

Calories 247 kcal

Equipment

• soup pot
• Knife
• Cutting board
• Ladle
• grater
• Skillet
• Spatula

Ingredients

  

1x2x3x

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

TIP: You could make chicken rolls out of the cooked chicken

Recipe for Chicken Rolls Recipe:

Ingredients

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Instructions

• Mix Chicken, onion and cheese with ranch in a bowl
• Take a little dish and fill with water and one teaspoon of flour (flour will help as glue to hold the tip of the egg wrap from unfolding.)
• Separate one egg wrap square, in the center of the wrap put a tablespoon of filling and wrap it up.
• You could cover it and put in refrigerator for later, or if you would like to fry and eat right away:
• In a small sauce pan heat up oil (about 1 cup.) as soon as oil is ready drop 2-3 rolls to fry. Keep temperature on medium low so the roll cooks through. *Caution! Oil is hot!
• As soon as roll browns up, take it out.

Nutrition

Nutrition Facts

Tangy Chicken and Tomato Soup

Amount Per Serving

Calories 247 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 109mg36%

Sodium 1038mg45%

Potassium 285mg8%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 18g36%

Vitamin A 2692IU54%

Vitamin C 3mg4%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrot, chicken, chicken soup, dill, italian seasoning, low calorie, onion, potato, rice, russian food, side dish, soup, tomato

Tried this recipe?Let us know in the comments how it was!