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Chicken Meatball Stew

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


  • 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


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.