Chicken Meatball Soup (Multicooker)

Name: Chicken Meatball Soup (Multicooker) - Ludmila D.
Ingredients: For the soup we need: 2 large tomatoes; two potatoes; one carrot; one parsnip; a piece of celery; one large dried onion; one red bell pepper; one green bell pepper; a bunch of green onions; salt to taste; a tablespoon of oil; 700 ml of sour borscht; a tablespoon of tomato paste/tomato juice; a few sprigs of fresh lovage and parsley. For the meatballs; we need: 500 g of boneless chicken breast; 1 egg; salt and pepper to taste.

Soups - Chicken Meatball Soup (Multicooker) by Ludmila D. - Recipia

Chicken meatball soup in a multicooker is an easy option, loaded with vegetables and a tangy flavor from borscht. The vegetables are boiled directly in the pot of the appliance, while the meatballs are made from minced chicken breast, egg, salt, and pepper. The potatoes should be allowed to cook through before adding the meat, so that all ingredients reach the same texture in the end. It is a simple soup, suitable for lunch and easy to follow when cooking in a multicooker. Quick info Total time: not specified in the original recipe; depends on the time needed to boil the vegetables and potatoes Preparation time: not specified Cooking time: until the potatoes are well cooked, and the meatballs float to the surface Servings: not specified; the quantity is for one pot of soup Difficulty: easy Recipe type: vegetable soup with chicken meatballs, prepared in a multicooker Ingredients For the soup 2 large tomatoes 2 potatoes 1 carrot 1 parsnip 1 piece of celery 1 large onion 1 red bell pepper 1 green bell pepper 1 bunch of green onions salt, to taste 1 tablespoon of oil 700 ml of borscht 1 tablespoon of tomato paste or tomato juice a few sprigs of fresh lovage a few sprigs of fresh parsley For the meatballs 500 g of boneless chicken breast 1 egg salt and pepper, to taste Preparation method 1. Prepare the vegetables Peel and chop the vegetables finely. The onion, carrot, parsnip, celery, red bell pepper, green bell pepper, and green onions go into the multicooker pot. The tomatoes can also be chopped into small pieces so they incorporate more easily into the soup during boiling. 2. Start boiling Put the vegetables to boil using the BOIL program. At first, the soup needs time for the vegetables to start boiling and to form the soup base. Do not add the meatballs yet; they are added after the potatoes have had time to cook. 3. Add the potatoes When the liquid starts to boil, peel the potatoes and cut them into cubes. Add them to the pot and continue boiling until they are well cooked. Check their texture before adding the meatballs, as chicken cooks faster than potatoes. 4. Prepare the meatball mixture Chop the boneless chicken breast. Place the meat in a bowl and season with salt and pepper, to taste. Add the egg and mix until the mixture is homogeneous. No other ingredients are needed for the meatballs. 5. Adjust the soup base When the potatoes are cooked, taste the soup and add more salt if needed. Add the tablespoon of oil, then start forming the meatballs from the chicken mixture. They are formed one by one and placed directly into the hot soup. 6. Boil the meatballs After all the meatballs have been added to the pot, let the soup boil until they float to the surface. This is the sign used in the original recipe that the meatballs are cooked. Avoid stirring vigorously immediately after adding them, to prevent them from deforming. 7. Sour and color the soup Add the tablespoon of tomato paste or juice, then pour in the 700 ml of borscht. Let the soup boil for one or two more minutes, so the borscht and tomato juice distribute throughout the broth. 8. Add the greens Stop boiling after the last bubbles and sprinkle the chopped lovage and parsley. The greens are added at the end so that their aroma remains better in the soup. Serve the soup hot. Why I make this recipe often It is a practical recipe when you want a meat soup, but without preparing the meatballs separately or using multiple pots. The chicken breast chops quickly, and the mixture has few ingredients. The multicooker helps boil the vegetables in one pot, and the BOIL program is sufficient for the main stages of the recipe. The taste can be easily adjusted with salt, borscht, and tomato paste. For a family meal, the soup is also a simple option to combine vegetables with a protein source, without the preparation becoming complicated. Tips and variations Tips Cut the vegetables approximately the same size, especially if you want them to boil as evenly as possible. The potatoes are added only after the vegetable base starts to boil, as specified in the recipe. It is helpful to check the potatoes before adding the meatballs. If they are still hard, let them boil longer. The meatballs are added only after the potatoes are well cooked. When forming the meatballs, try to make them similar in size. This way, they will cook approximately at the same time. After they float to the surface, the soup is allowed to boil for one or two more minutes before adding the greens. The borscht is added towards the end. This way, you can taste the soup after adding it and check more easily if the sourness level is suitable. Substitutions Chicken breast is the ingredient used for the meatballs and does not have a specified replacement in the recipe. Tomato paste can be replaced with tomato juice, the two options being mentioned together in the basic recipe. For greens, lovage and fresh parsley are used. If you only have one of them, the soup can be finished with the available greens, but the taste will not be identical to that of the original recipe. Variations You can modify the texture of the vegetables by the way you cut them, but the ingredients and the order of the steps remain the same. For meatballs, the basic ratio is that from the recipe: 500 g of chicken breast to one egg, with salt and pepper. Sourness is achieved with 700 ml of borscht. If you prefer a less sour taste, the amount can be adjusted at serving only if you do not pour the entire amount at once; if you use all 700 ml, the taste will be that of the original recipe. There is no need to add other spices or ingredients not listed in the original list. Serving ideas The soup is served hot, after you have added the lovage and parsley. It is hearty enough due to the potatoes and chicken meatballs, so it can be served as a main course. The final taste is checked before serving, especially after adding the borscht. Frequently asked questions When are the meatballs added to the soup? The meatballs are added after the potatoes are well cooked. Before adding them, the soup is adjusted with salt, then the meatballs are formed one by one and placed directly into the hot liquid. How do I know if the meatballs are cooked? In this recipe, the meatballs are left to cook until they float to the surface. After that, the soup is left to boil for one or two more minutes, then the borscht, tomato paste, and greens are added. Can I use tomato juice instead of tomato paste? Yes. The recipe calls for a tablespoon of tomato paste or juice, so you can use either of the two options. What program is used in the multicooker? The vegetables are boiled using the BOIL program. This is the program mentioned for making the soup in the multicooker. When is the greens added? Lovage and fresh parsley are added at the end, after the soup has been soured with borscht and has boiled for one or two more bubbles. Nutritional values The values below are estimates for the entire quantity of soup and can vary depending on the size of the vegetables, the type of borscht, and the amount of oil left in the dish. Since the recipe does not specify the number of servings and the exact weight of the vegetables, a precise value per serving cannot be calculated. For the entire pot, the estimate is approximately 1,000–1,200 kcal, 120–130 g of protein, 65–80 g of carbohydrates, and 30–40 g of fat. Most of the protein comes from the chicken breast, while carbohydrates mainly come from potatoes and vegetables. The salt and sodium intake depend on the amount used and the chosen borscht. Storage and reheating After cooling, the soup is stored in the refrigerator in a covered container. Since the source does not specify an exact storage time, it is recommended to be consumed as soon as possible and checked before serving. Reheat only the necessary amount until the soup is well hot. The chicken meatballs must heat evenly, and the soup does not need prolonged boiling when reheating. Lovage and parsley gradually lose their aroma, so the taste is freshest on the day of preparation.

Chicken Meatball Soup (Multicooker)

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