Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Chicken Meatball Noodle Soup

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Chicken Noodle Soup is an American classic. It’s warm, comforting, and the perfect antidote for a cold dreary day. But let’s be honest, sometimes it can be a bit well…bland.

So this week, I wanted to kick up the volume a little bit; Instead of adding shredded chicken bits to stock, I decided to make meatballs consisting of Persian flavors.

Similar to my koubideh kabob recipe, I started off with ground chicken thighs (much more juicier than breast), parsley, onion, garlic, and green chilie).  For spices I used turmeric, black pepper, cardamom, and nutmeg.

To hold these together when frying, I did end up adding in some bread crumbs – well acutally I ran out of bread-crumbs and had some jalapeno kettle chips and crushed those up instead.

These meatballs are good enough to eat in a sandwich or just like that. I mean really, who doesn’t love a mouth-watering kabob? But here I decided put them in a soup, and it works!

In the same pot that I fry the meatballs in, I add in all my soup vegetables -carrots, leeks, and dill. The veggies soak up all that chicken flavor, making this extra flavorful and wholesome.

 I then add in some stock cubes, egg noodles, and season the soup with turmeric, garam masala, and a couple squeezes of lemon juice.

If you like regular chicken noodle soup but think it can be a bit on the bland side – then you’ll absolutely love this – it’s the perfect pick-me-up with just the right amount of spice to clear up your sinuses and keep you feeling warm and happy on the inside.

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Chicken Meatball Noodle Soup

A vibrant version of chicken noodle soup consisting of Iranian-style meatballs, leeks, carrots, dill, ginger, lemon, turmeric. 

Servings 4

Ingredients

Meatballs

  • 3/4 lb ground chicken
  • 1 small onion
  • 2 tbsp parsley or cilantro
  • 3 small garlic cloves
  • 1/2 green chilie
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/8 tsp black pepper
  • 4-5 strands saffron soaked in 1 tsp warm water
  • 1/2 cup finely crushed chips, crackers, or breadcrumbs
  • 1 tsp salt or to taste. will depend on salt content in bread crumbs

Soup

  • 3-4 Tbsp olive oil (for frying the meatballs)
  • 1 cup dill
  • 1 cup carrot
  • 1 cup leek
  • 2 tsp ginger-garlic paste
  • 1 bay leaf
  • 2 chicken bouillon cubes (may substitute with fresh chicken stock)
  • 6-8 cups water
  • 3/4 tsp turmeric
  • 1/2 cup egg noodles
  • 1 tsp garam masala
  • 2-3 squeezes lemon juice or to taste
  • salt to taste

Instructions

Chicken Meatballs

  1. In a food processor or chopper, finely chop the onion, serranos, cilantro/parsley, and garlic. Combine all ingredients including breadcrumbs and spices – cardamom, black pepper, turmeric, nutmeg, saffron. Incorporate into ground chicken and mix well. (If you plan on marinating this or keeping it in the fridge for a bit do not add salt until you are ready to shape and fry. The salt will draw out water and make the mixture too watery!) 

  2. Roll mixture into meatballs of your preferred size. 

  3. In a large pot on medium heat add olive oil.

  4. Now add your meatballs. After a minute or two, put the cover on the pot and let the meatballs cook. After the side has browned, turn to other side and cover.

  5. Once meatballs are cooked through, transfer to a paper towel-lined plate. 

  6. In the same pot, we're going to make the soup. If there is excess oil, feel free to remove some. Add in your leeks, carrots, dill, turmeric, and ginger-garlic paste. Cook for 5-6 minutes or until leeks start turning translucent. 

  7. Add in your water along with your chicken stock cubes. Bring to a boil. 

  8. Once the water starts boiling add in your egg noodles. Allow them to cook through. 

  9. Bring the soup to a simmer. Add in your garam masala, lemon juice, and salt. Taste and adjust for seasoning. Your soup is ready.