Name: Marry Me Chicken Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 large egg; 1 finely chopped garlic clove; 2 oz Parmesan cheese; 1/2 cup panko breadcrumbs; 2 tbsp fresh basil; 2 tbsp heavy cream; 1 tsp fresh thyme; 3/4 tsp kosher salt; 1/4 tsp black pepper; 1 lb ground chicken; 2 tbsp extra-virgin olive oil; 3/4 cup sun-dried tomatoes; 1 finely chopped shallot; 3 finely chopped garlic cloves; 1/2 tsp kosher salt; 1 tbsp tomato paste; 2 thyme sprigs; 6 cup low-sodium chicken broth; 1/4 tsp crushed red pepper flakes; 1 oz Parmesan cheese; 1/4 cup heavy cream; to taste black pepper; for serving fresh basil

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Marry Me Chicken Meatball Soup | recipicity

Ingredients

4 servings

1large egg
1 finely choppedgarlic clove
2 ozParmesan cheese(finely grated (about 1 cup))
1/2 cuppanko breadcrumbs
2 tbspfresh basil(finely chopped)
2 tbspheavy cream
1 tspfresh thyme
3/4 tspkosher salt
1/4 tspblack pepper(freshly ground)
1 lbground chicken
2 tbspextra-virgin olive oil
3/4 cupsun-dried tomatoes(thinly sliced, plus 2 Tbsp tomato oil from jar)
1 finely choppedshallot
3 finely choppedgarlic cloves
1/2 tspkosher salt
1 tbsptomato paste
2thyme sprigs
6 cuplow-sodium chicken broth
1/4 tspcrushed red pepper flakes
1 ozParmesan cheese(finely grated (about 1/2 cup), plus 1 rind)
1/4 cupheavy cream
to tasteblack pepper
for servingfresh basil

Instructions

1
In a large bowl, whisk egg until homogenous. Add garlic, Parmesan, panko, basil, cream, thyme, salt, and black pepper and stir until combined. Add chicken and fold until tacky to the touch.
2
Using gloved hands (or wet hands), divide mixture into 18 to 20 portions and roll into balls. Arrange on a parchment-lined baking sheet.
3
In a large Dutch oven over medium heat, heat olive oil. Add meatballs in a single layer and cook, turning halfway through, until browned on 2 sides, about 5 minutes total.
4
Meanwhile, remove parchment from baking sheet and discard. Transfer browned meatballs to bare sheet; set aside until ready to use.
5
In the same pot over medium heat, heat tomato oil. Add shallot and garlic; season with 1/2 tsp. salt. Cook, stirring occasionally, until shallot is translucent, 2 to 3 minutes.
6
Add tomato paste and cook, stirring, until darkened and beginning to stick to pot, 1 to 2 minutes.
7
Add thyme and sundried tomatoes and cook, stirring, until fragrant, about 2 minutes.
8
Stir in broth, red pepper flakes, and Parmesan rind. Bring to a simmer over medium-high heat and cook, reducing heat to maintain a simmer, until slightly reduced, about 10 minutes.
9
Remove thyme and Parmesan rind. Add meatballs; return to a simmer and cook, stirring occasionally, until meatballs are heated and cooked through, about 5 minutes more.
10
Stir in cream and grated Parmesan; season with pepper, then taste and season with more salt, if needed.
11
Divide soup among bowls. Top with basil.

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