herb & chicken meatball soup . . . a Spring and Summer soup

I'm so excited to share this simple recipe with you!

It's light and delicious . . . and so easy to prepare!

My herb and chicken (or turkey) meatballs are light and tender . . . and full of fresh herbs.

Although soup typically reminds me of a Fall and Winter dish, this one tastes and smells like Spring and Summer. I think it's because of all the fresh herbs. They really add a brightness to the dish.

And because you cook the meatballs in the broth instead of baking, sauteing, or broiling them . . . they finish so tender that they practically melt in your mouth.

As always, I recommend making your own stock and using it as the base for this soup. It adds an incredible flavorful base for which to simmer these meatballs. You can see how I make mine, here.

And if you love lemon, add a SPLASH of fresh squeezed lemon juice to the broth right before serving.  YUM!

Serve with your favorite garlic bread and 

Enjoy!

Here's what you need . . . 
1 carrot, chopped
1 celery, chopped
1 large shallot, chopped
1 small onion, finely chopped
2 Tablespoons dill, chopped *optional
2 Tablespoons Italian flat-leaf parsley, chopped
1 Tablespoon fresh basil, chopped
1 egg
1/2 cup Panko bread crumbs
1/2 cup Parmesan cheese, grated
2 teaspoons salt
1/2 teaspoon pepper
1 pound ground chicken (or turkey)
8 cups home-made chicken broth
Chives, chopped *garnish

Preparation
Heat 8 cups of home-made chicken stock on medium-high heat in a large pot. Turn heat down to a simmer once it begins to boil. Cover.

Saute carrots, celery, and shallot in 1 Tablespoon olive oil and 1 Tablespoon butter over medium-high heat in a large saucepan. Season with salt and pepper. Saute until caramelized and tender.
Spoon vegetables into simmering broth.

In the same saucepan, saute finely chopped onion until caramelized and tender. Set aside.

In a large bowl, mix ground chicken, Panko, caramelized onion, chopped dill/parsley/and basil, egg, Parmesan cheese, and salt & pepper.

Using a small scoop, form 1-inch balls. Gently drop in simmering broth for 5 to 7 minutes.

Ladle broth and meatballs into bowl. Garnish with chopped chives. Enjoy!

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