Spicy Tomato Soup with Chicken Meatballs

Spicy Tomato Soup with Chicken Meatballs
Staff Writer
Spicy Tomato Soup with Chicken Meatballs
Beth Velatini

Spicy Tomato Soup with Chicken Meatballs

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.
 

9
Servings
171
Calories Per Serving
Deliver Ingredients

Ingredients

For the meatballs

  • 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 Teaspoons ground cumin
  • 2 Teaspoons fennel seeds
  • 1 Teaspoon cayenne
  • 1 Teaspoon salt
  • 1 Teaspoon olive oil

For the soup

  • 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 Cups 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 Tablespoons apple cider vinegar
  • Sprigs of cilantro, for serving

Directions

For the meatballs

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.

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.

For the soup

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
62mg
21%
Carbohydrate, by difference
10g
8%
Protein
20g
43%
Vitamin A, RAE
23µg
3%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
15mg
2%
Choline, total
64mg
15%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
181mg
26%
Selenium, Se
19µg
35%
Sodium, Na
400mg
27%
Water
139g
5%
Zinc, Zn
1mg
13%

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.