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Chicken Meatball Stew

 

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Chicken Meatball Stew
 

 

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Recipe

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

6

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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

8 Responses to Chicken Meatball Stew

  1. avatar says: Dinah

    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!

  2. avatar says: Yehudit

    Very yummy festive meal, especially for the “don’t let the family know we’re tight for cash, its Yom Tov” occasions. I can feed an army, literally with a kilo of ground turkey. However, in Israel, spinach has a short season, is expensive and has major bug problems (the price of bug-free is ridiculous) so I substitute fresh beet greens or mangold and saute them last with the chopped onion and carrots (stalks substitute for celery which also isn’t quite like the US stuff) and it comes out fine.

    • OMG – love your Israel Substitution ideas. And totally agree with you that this special meal stretches the dollar without seeming so and without sacrificing taste. Thanks for commenting and sharing the helpful ideas.

  3. avatar says: Joanne

    Made this for lunch today for my husband and neighbor young man. They raved over it, over and over again-especially after each bowl. Two for husband, three for young man. My husband told me I could make it weekly until he tells me to stop! I used my special chicken stock for the broth.

    • Joanne – I love this comment – awesome, awesome, awesome! Thanks for sharing!

  4. avatar says: Heather

    Would fennel work with this?

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