Chicken Meatball Vegetable Soup
This Chicken Meatball Vegetable Soup is a meal in a bowl. It is healthy, hearty and full of flavour, and will fill-you-up, making it the perfect soup, to keep you going, on chilly fall or winter days. Plus, it’s simple and fast to make, using leftovers from dinner.
That’s right leftovers, from this Chicken Burgers and Chopped Garden Salad dinner recipe, and as the recipe suggests, I doubled the burger recipe and made chicken burgers for dinner, with one half of the recipe, and meatballs with the other half.
Making a garden salad, to serve along with the chicken burgers, was key to how quickly this soup came together, because I was able to chop the carrots and celery for the soup, at the same time that I chopped them for the salad. And since I had all my chopping gear at the ready, I chopped the onion and kale for the soup as well.
Having all the prep done means this soup comes together in just 20 minutes, which makes it possible for me to make it right after dinner, while I already have everything out. It also means that making lunch the next day, is as simple as reheating this satisfying soup and packing it to go or enjoying it at home.
In order to have enough leftovers, to make this Chicken Meatball Vegetable Soup for lunch, here’s what you need to do:
Prepare the Chicken Burgers and Chopped Garden Salad for dinner with the following adjustments:
- Double the burger recipe and make 24 meatballs with half of the meat mixture and set aside.
- Dice 1 cup extra of carrots and set aside.
- Dice 1/2 cup extra of celery and set aside.
Prepare the Chicken Meatball Vegetable Soup for lunch with the following tips:
- Prepare the soup right after dinner; this is my prefered method, I get the soup pot out and put it right on the stove while I’m preparing dinner. I also pull out and prep all the ingredients for the soup, while I’m preparing the salad for dinner. After dinner I simply follow the instructions and I have a delicious pot of soup ready in 20 minutes. I let the soup cool and then refrigerate it in an airtight container. To serve, I reheat the soup over medium heat, stirring occasionally, until hot.
- If you are having lunch at home and/or don’t have time to make the soup right after dinner; let the meatballs cool, then refrigerate all the prepared ingredients in separate airtight containers and prepare the soup at lunchtime, the following day.
- If you are packing lunches for school and/or work; reheat the soup over medium heat, stirring occasionally, until hot, or reheat in the microwave, then transfer to a thermos.
Seeing that this is a perfect cold weather soup, I know I will be packing it up for fall hikes and adventures, winter ski days and snowshoe outings, as well as lunches for school and work.
Looking for more lunches made with leftovers from dinner? You can check them all out >> here!
- 2 tbsp olive oil
- 1 onion, diced
- 2 clove garlic, minced
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 (28 oz) can diced tomatoes
- 2 cups chicken or vegetable stock
- 1 cup chopped kale
- 24 chicken meatballs from half of this Chicken Slider recipe rolled into??
- Heat the oil in a large, heavy bottomed pot or dutch oven, over medium low heat.
- Add the onion and garlic and cook, stirring until the onions are softened, about 5 minutes.
- Add the carrots, celery, salt and pepper, cook 5 minutes more.
- Add the tomatoes, stock, kale and meatballs stir to combine.
- Increase heat to high, bring to just a boil, then immediately turn the heat down and simmer for 10 minutes or until the carrots are tender and the meatballs are heated through.