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.
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
Instructions
Prepare the Meatballs:
- In a bowl, mix the ground chicken, breadcrumbs, egg, salt, pepper, garlic powder, and parsley. Combine until the mixture holds together.
- Shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
- Heat 1-2 tablespoons of oil in a large skillet over medium heat.
- 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:
- 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).
- Pour in the chicken broth and add thyme (if using). Bring to a gentle simmer.
Simmer the Meatballs:
- Gently add the seared meatballs to the broth.
- Simmer for 15-20 minutes, or until the meatballs are fully cooked (internal temperature reaches 165°F).
Taste and Adjust:
- Add salt and pepper to taste.
- 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.