Chicken Meatball Soup is not something you find on many restaurant menus. However, you will find many menus in the Southwest that offer “Albóndigas Soup” or Mexican meatball soup. The beefy meatballs in a rich tomato broth are delicious. We do love our Albóndigas recipe. We also appreciate receiving great reviews for our low-carb Egg Drop Soup. In fact, it is usually one of our most often viewed posts. It is easy to make, extremely low in carbs, and offers a delicious Asian taste. So, Joanie decided to try chicken meatballs in a chicken broth with our distinct egg drop soup taste. Her blend of two recipe concepts has produced a tasty soup.
Chicken Meatballs – Ingredients and Preparation
The recipe for our chicken meatballs is the base for the soup. The meatballs can also be used as a separate appetizer with a low-carb honey mustard sauce, a buffalo wing sauce, or a low-carb barbecue sauce. They are very versatile and would even go well with “zoodles” and a creamy Alfredo sauce.
Joanie used ground chicken for the recipe. You can also make your own ground chicken – we would suggest mixing chicken breasts with chicken thighs in a food processor. The chicken thighs will add a lot of flavor and keep the meatballs from becoming too dry. An egg will hold the meatballs together and for vegetables Joanie uses a lot of garlic and some minced onions. The spice blend consists of smoked paprika, Worcestershire, and Italian seasoning. The parmesan cheese in the recipe is also a nice touch.
The preparation is similar to making any meatball. Just add all of the ingredients to a bowl and roll into balls – Joanie made them about an inch-and-a-half in diameter. She also placed the meatballs in the refrigerator for 20 minutes, after rolling, to allow them to firm up and for the flavors to meld. Frying them in olive oil for around 20 minutes (until slightly browned) also helped them to firm up. If you prefer, you could simply bake them at 350 degrees for a similar amount of time. We liked the fried meatballs as the olive oil adds a nice healthy fat.
Asian Soup – Ingredients and Preparation
Our basic Egg Drop Soup consists of organic chicken broth, red onion, sesame oil, and soy sauce. So simple, so easy, and so delicious. For this Asian Style soup Joanie added carrots, celery, mushrooms, and garlic. The vegetables add a heartiness to the soup and will compliment the chicken meatballs nicely while still maintaining an Asian flavor. Adjust the garlic to your taste – Joanie used 4 cloves, chopped.
The carrots, onion, and celery will take a bit longer to soften so they go into a stock pot first. Medium heat for about five minutes should produce a softened, yet crunchy vegetable. We follow this with the sliced mushrooms and garlic for just 2 minutes since we do not want the mushrooms to become too soft or the garlic too browned. We do like to be able to taste the texture of all the vegetables.
The broth, meatballs, sesame oil, and soy sauce go into the pot next. Turn the heat up until you get a rolling boil. The meatballs will soften, the flavors will blend perfectly and within 10 minutes you will be able to garnish with some green onions and serve a piping hot Asian inspired chicken meatball soup.
You might also try enhancing the Asian style of the recipe with some sliced cabbage added when you pour in the chicken broth. It is a nice touch.
Let us know your thoughts on this Tasty Low Carb soup. We loved the flavor and the chicken meatballs were a nice healthy and delicious twist. Make a pot tonight – each bowl has only 6g of carbs per serving!
Chicken Meatball Soup - Asian Style
- 8 cups Chicken broth (organic)
- 1/4 cup Red onions (chopped)
- 2 Carrots (julienned)
- 2 stalks Celery (sliced)
- 4 ounces Mushrooms (sliced)
- 4 cloves Garlic (chopped)
- 2 tablespoons olive oil (extra virgin)
- 2 teaspoons Soy sauce (substitute coconut aminos for gluten free)
- 1 tablespoon Sesame oil
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Pepper
- 2 stalks green onions (chopped on the bias)
- Add all ingredients to a large bowl and mix with hands. Roll into balls, approximately making 24-30 balls. Allow to rest in the refrigerator for 20 minutes to firm up.
- Heat oil and butter in a large non-stick skillet over medium heat. Add the meatballs and fry for 20 minutes until slightly browned and cooked through. Turn often.
- Use a stock pot to sauté chopped red onions, julienned carrots, and sliced celery in extra virgin olive oil over medium heat to soften (about 5 minutes).
- Add sliced mushrooms and garlic - heat with other vegetables for 2-3 minutes until mushrooms are slightly browned.
- Turn the heat to medium-high and add the chicken broth, soy sauce, sesame oil, meatballs, sea salt, and pepper. Bring to rolling boil and heat for 10 minutes.
- Serve hot with garnish of green onions.