Chicken Meatball Soup with Pasta Chicken Meatball Soup with Pasta

Photo: David Scott

Here’s a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Chicken Meatballs:


Chicken Meatballs: In large bowl, beat egg yolk; stir in bread crumbs, mustard, green onion, garlic, hot pepper sauce, salt and pepper. Mix in chicken. Roll by 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 15 minutes.

Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, 5 minutes. Add tomatoes, stock, 1 cup (250 mL) water and tomato paste; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken balls and pasta; cover and simmer until pasta is tender but firm, about 10 minutes. Add peas; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.) Sprinkle with Parmesan.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1160 mg
  • Protein 22 g
  • Calories 327.0
  • Total fat 14 g
  • Cholesterol 101 mg
  • Saturated fat 4 g
  • Total carbohydrate 31 g


  • Iron 25.0
  • Folate 30.0
  • Calcium 18.0
  • Vitamin A 21.0
  • Vitamin C 62.0
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Chicken Meatball Soup with Pasta