Recipes

Spicy Tomato Soup With Chicken Meatballs

Spicy Tomato Soup With Chicken Meatballs
5 from 1 ratings
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I've come up with a super tasty spicy tomato soup. All of the ingredients are on the "super food" list, except for the breadcrumbs. Turn it into a complete meal with a little bread, a side salad, or half a sandwich. See all tomato recipes.  
Servings
9
servings
Ingredients
  • 1 1/2 pound boneless skinless chicken breast, cut into chunks
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 2 teaspoon ground cumin
  • 2 teaspoon fennel seeds
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • 1 teaspoon crushed red pepper flakes
  • 4 cup chicken broth
  • one 28-ounce can diced tomatoes
  • one 12-ounce jar roasted red peppers, packed in water
  • 1/2 teaspoon teaspoon salt, plus more to taste
  • 2 tablespoon apple cider vinegar
  • sprigs of cilantro, for serving
Directions
  1. In the bowl of a food processor, combine all of the ingredients except for the olive oil and pulse until it has the texture of ground beef. (Do not overmix or the meatballs will be tough.) Shape into forty 1-inch diameter balls.
  2. Heat the olive oil in a skillet over medium-high heat. Sear the outside of the meatballs just until browned, but not cooked all the way through.
  3. In a large stock pot, combine all of the soup ingredients except the apple cider vinegar. Using an immersion blender, blend the tomato mixture, then add the meatballs into the soup and simmer until the meatballs are cooked through, about 15 minutes. Remove from the heat and add the apple cider vinegar and season with additional salt, to taste. Serve with cilantro.
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