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Email to Master Chef Don F. Easley Jr.      

    Chicken Meatball Chili Soup Recipe

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    6 to 8 servings The ingredient list looks long, but this soup is pretty easy to make. Herbs and spices transform boring ground chicken to bites of delight, bursting with flavor. Kids love the little meatballs. It tastes even better the next day so feel free to make it ahead.

    Recipe Link:

    List of Ingredients

    1-1/2 pounds ground chicken
    1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano crushed between hands
    1 Tablespoon chopped fresh cilantro
    2 Tablespoons chopped fresh parsley
    1/2 cup grated Parmesan cheese (not canned)
    1/2 sweet onion, finely minced (about 1 cup), divided use
    4 medium cloves garlic, finely minced, divided use
    2 teaspoons anchovy paste or 2 anchovy filets, finely minced (see Note)
    1 Tablespoon Dijon mustard
    1 egg, slightly beaten
    2 Tablespoons heavy cream
    1/2 teaspoon chili powder
    1/4 teaspoon ground cumin
    1 teaspoon kosher salt
    Freshly ground black pepper to taste
    1/2 cup finely-crushed tortilla chips
    2 teaspoons olive oil
    1/2 cup white wine
    3 cans (14 ounces each) chicken broth, or homemade
    1 teaspoon chili powder (or more to taste)
    1/2 teaspoon ground cumin
    1 teaspoon dried oregano, crushed between hands
    Salt and freshly ground black pepper to taste
    1 can (14.5 ounces) diced tomatoes, with liquid
    2 small cans (4.5 ounces) chopped mild green chiles, with liquid
    1 can (14.5 ounces) small white beans, with liquid
    1 can (14.5 ounces) pinto beans, with liquid
    1 cup frozen corn kernels
    Hot sauce to taste
    Tortilla chips and fresh cilantro for garnish


    In a large bowl, combine ground chicken, oregano, cilantro, parsley, Parmesan cheese, half of the sweet onion, half of the garlic, anchovy paste, Dijon mustard, egg, heavy cream, chili powder, cumin, salt, pepper, and crushed tortilla chips. Mix gently with your hands, being careful not to overwork the meat. Form into 1-inch meatballs and set aside.

    Heat a large heavy stock-pot over medium heat. Add olive oil, remaining onion, and remaining garlic. Gently saute until onions are translucent. Add white wine and cook 1 minute, stirring often. Add chicken broth, chili powder, cumin, oregano, salt, and pepper. Bring to a low boil.

    Gently drop chicken meatballs into simmering liquid. Cook over medium heat for 5 minutes, stirring occasionally. Stir in diced tomatoes, chiles, white beans, pinto beans, corn, and hot sauce to taste. Return to a simmer and cook for an additional 5 minutes.

    Garnish Chicken Meatball Chili Soup with crushed tortilla chips and fresh cilantro. Serve with tortilla chips around the outside of the bowl.




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