Chicken Meatball Soup

Meat your new favorite chicken soup! Seriously; and it's the meatballs that make all the difference. Correct me if I'm wrong, but meatballs are inherently comforting. And, they are particularly heart-warming in this soup. Ground chicken, seasoned with a medley of herbs and spices, shaped into balls, and rolled around in a hot skillet until browned and gorgeous. Next, savory broth, tender noodles, green peas, and sweet corn. Each spoonful is a warm, chicken soup cuddle.

If you haven't tried meatballs in your soup before, now is your chance. Since the seasoning is IN the meatballs, you'll find flavor in EVERY bite. No plain old chicken for miles! That's in somebody else's soup. Someone who didn't think to make chicken meatballs instead.

And, this is a ONE POT MEAL! The noodles jump in the hot tub with the other ingredients and everything cooks together; so those noodles soak up all that flavor...

Oh, and this works with ground turkey too!

Chicken Meatball Soup

1 pound ground chicken (or turkey)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and ground black pepper
2 tablespoons olive oil, divided
1/2 cup minced onion
2 celery stalks, chopped
4 cups chicken broth or chicken stock
8 ounces wide or extra wide egg noodles
1/3 cup frozen peas, keep frozen until ready to use
1/3 cup frozen corn, keep frozen until ready to serve
Fresh parsley leaves for serving

In a large bowl, combine the chicken, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 to 16 meatballs (each serving can have 3 larger or 4 smaller meatballs - that's up to you).
Heat 1 tablespoon of the oil in a large saucepan or stock pot over medium heat. Add the meatballs and cook until browned on all sides, turning frequently.
Transfer the meatballs to a plate and return the pan to medium heat. Add the remaining tablespoon of oil. Add the onion and celery and cook for 3 to 5 minutes, until the vegetables soften. Add the broth and bring to a simmer, scraping up the brown bits from the bottom of the pan. Return the meatballs to the pan with any accumulated juices from the plate and return to a simmer. Add the egg noodles and cook for 7 to 9 minutes, until the noodles are tender, stirring occasionally.
Stir in the peas and corn and cook for 1 to 2 minutes, until the vegetables are hot. Season to taste with salt and pepper.
Ladle the soup into bowls and top with parsley.

Serves 4