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Tender Chicken Meatballs with Light Broth

Tender Chicken Meatballs in Light Broth

A comforting dish of soft, juicy chicken meatballs simmered in a light, flavorful broth. Perfect for those with sensitive stomachs or looking for a healthy, easy-to-digest meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder optional
  • ½ tsp dried parsley optional
For the Broth:
  • 4 cups chicken broth low-sodium preferred
  • 1 small carrot thinly sliced
  • 1 celery stalk thinly sliced
  • ½ small onion finely diced
  • ½ tsp dried thyme optional
  • Salt and pepper to taste

Method
 

Prepare the Meatballs:
  1. In a bowl, mix the ground chicken, breadcrumbs, egg, salt, pepper, garlic powder, and parsley. Combine until the mixture holds together.
  2. Shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
  1. Heat 1-2 tablespoons of oil in a large skillet over medium heat.
  2. Sear the meatballs until lightly browned on all sides (about 5-6 minutes). They don’t need to be fully cooked at this stage. Set them aside.
Prepare the Broth:
  1. In a large pot, heat a small amount of oil over medium heat. Add the onion, carrot, and celery. Sauté until softened (about 3-4 minutes).
  2. Pour in the chicken broth and add thyme (if using). Bring to a gentle simmer.
Simmer the Meatballs:
  1. Gently add the seared meatballs to the broth.
  2. Simmer for 15-20 minutes, or until the meatballs are fully cooked (internal temperature reaches 165°F).
Taste and Adjust:
  1. Add salt and pepper to taste.
  2. Let the dish rest for a few minutes before serving.

Notes

  • Use gluten-free breadcrumbs for a gluten-free version.
  • You can add rice or noodles to make the dish more filling.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
  • Reheat gently to prevent the meatballs from drying out.