Chicken Meatball Stew
This was inspired by a recipe for Italian wedding soup in my book Quick & Kosher: Meals in Minutes. I have pulled back on the liquid to make this more of a stew rather than soup and swapped the traditional red meat for ground chicken “meatballs.” Abracadabra! It turned into a light entrée that eats like a meal. It’s perfect for a holiday night meal.
- Duration
- Cook Time
- Prep Time
- 6Servings
Ingredients
- 1½ pounds ground chicken
- 3 large eggs, beaten
- ¼ cup fresh parsley, chopped
- 3 tablespoons matzo meal
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 tablespoons extra virgin olive oil, such as Colavita, divided
- 2 small onions, diced
- 3 cups diced celery
- 1½ cups sliced carrots
- 3 cloves garlic, minced
- 3 cups chicken broth
- 4 cups baby spinach
Preparation
1. In a large bowl, combine chicken, egg, parsley, matzah meal, salt and pepper. Roll into 36 small balls and set aside.
2. Heat 2 tablespoons evoo in a large pot or dutch oven over mediumedium-high. In two batches, brown meatballs for about 4 to 6 minutes or until nicely browned
on all sides. Remove and set aside.
3. Add remaining 2 tablespoons evoo and sauté onion, celery, and carrot for 5 minutes or until slightly softened. Add garlic and sauté 2 minutes more. Return meatballs to pot and add broth. Bring to a boil; then reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender. Stir in spinach and cook 3 to 5 minutes or until wilted.
Divide evenly between 6 bowls.
