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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.