Chicken Meatball Stew
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Chicken Meatball Stew
This was inspired by a recipe for Italian wedding soup in my new 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 yuntif evening seudah.
Times
- Prep Time : 15 min
- Cook Time : 35 min
- Ready Time : 50 min
Servings
Ingredients
- 1 1/2 pounds ground chicken
- 3 large eggs, beaten
- 1/4 cup fresh parsley,chopped
- 3 tablespoons matzah meal
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 tablespoons olive oil, divided
- 2 small onions, diced
- 3 cups diced celery
- 1 1/2 cups sliced carrots
- 3 cloves garlic, minced
- 3 cups Chicken Broth
- 4 cups baby spinach
Directions
In a large bowl, combine chicken, egg, parsley, matzah meal, salt and pepper. Roll into 36 small balls and set aside.
Heat 2 tablespoons olive oil in a large pot or dutch oven over medium high heat. In two batches, brown meatballs for about 4 to 6 minutes or until nicely browned
on all sides. Remove and set aside.
Add remaining 2 tablespoons olive oil 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.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this tonight for dinner and it was AMAZING! I had a few changes purely based on what I had available. I used ground turkey instead of chicken and vegetable broth instead of chicken. I paired it with an Israeli couscous which my fiance put into the broth and loved it! Highly recommend!
yay Dinah thanks so much for sharing!