chicken meatballs

Italian Wedding Soup from Delish.com is a comforting bowl of goodness.

Italian Wedding Soup

chicken

lb. chicken sausage,

c. panko bread crumbs

c. Parmesan,

oregano

garlic,

Kosher salt

black pepper

red pepper flakes (optional)

extra-virgin olive oil, divided

onion,

carrots,

celery,

thyme

chicken broth

c. small dry pasta (such

c. baby spinach

tbsp. dill,

Lemon wedges,

Wow! So yummy! I only made this recipe to get rid of my stock. Used chicken hotdogs instead of sausage but still brilliant flavour.

https://streaming.hearstdigitalstudios.com/87bd2e8d-1abb-4362-b95c-a7962955a7a2/video_rover_16x9_1080p_hd_1547848565_60501.mp4

This Italian wedding soup is loaded with delicious chicken meatballs, vegetables, and pasta. What's not to love?

Looking For A Cozy Dinner Recipe? Try This Hearty Italian Wedding Soup

Fun twist on a classic Chicken Noodle recipe, but this particular one has much more flavor and it&#x27;s much more fun! It&#x27;s a delicious soup made with chicken meatballs, veggies, and orzo pasta.

Chicken Meatball and Orzo Soup

bread crumbs

garlic

dill weed

salt and pepper

tbsp vegetable oil (to cook vegetables)

onion

carrots

vegetable oil (to cook meatballs)

chicken stock

bay leaf

orzo

Combine all the ingredients for the meatballs in the mixing bowl and mix until thoroughly incorporated.

Use a cookie scoop to get equal amount of mixture for the meatballs. Cover a cutting board with parchment paper and place meatballs onto the paper. 

Meatballs:

Preheat oil in a pot over medium-high heat. Add diced onion and shredded carrots and saute until it begins to caramelize. Make sure to stir often.

When it’s nicely golden, add crushed garlic and lower the heat to medium. Saute until garlic is fragrant then take the veggies out of the pot and set aside.

Add a little more oil and the meatballs. Cook meatballs on one side until golden brown and flip. Cook meatballs on the other side until golden brown as well. Once meatballs are almost cooked, add the veggies back into the pot and then pout in chicken stock.

Season with salt and pepper and add a bay leaf. Cover the pot with a lid and cook for about 15 minutes.

Stir in orzo and dill weed and cook until orzo is done. (About 10 minutes but make sure to taste the orzo to check.)

*Remember to discard bay leaf once the soup is done.*

Soup:

Garlic Butter Meatballs from Delish.com is the low-carb dinner your deserve. 

Garlic Butter Meatballs

egg,

tbsp. parsley

red pepper flakes

olive oil

butter

lemon

lb. zoodles

The only changes I make is to add some uncooked oatmeal to the chicken mix to make it less gooey and easier to roll.  I also bake the meatballs to cut down on the fat.

My son doesn't really like zucchini, but is a pasta fiend! So I saw this recipe and wanted to try zoodles and went out and bought an inexpensive spiralizer ($16.99 at Ollie's) I made this, told my son that they were zucchini noodles, and he tried it. He liked it so well, he even went back for seconds! WINNER WINNER!! Thanks :)

I tried this last night and it was a hit!!  I am a mother of eight with three grandchildren and this is a keeper.

DELISH!!! Family loved it, it was guick and easy to make! Meatballs were perfect! I will be making this again! The only setback is the recipe says it makes 4 servings, but for the 3 of us is was just barely enough for 1 serving each, so i will double.up the next time I make it.

We love this recipe! Meatballs are so easy to make and you can always buy ready made zucchini noodles. Delicious!

What are Zoodles? Looks delicious I would like to try it. 
How are you doing Ginette. Your Grandchildren are beautiful. 
All our babies are grown can you believe us young folks are Grandparents.

https://streaming.hearstdigitalstudios.com/f22bd08a-39eb-44f6-a9d6-4fec78566967/video_rover_16x9_1080p_hd_1545424384_13759.mp4

Garlic Butter Meatballs Make The Perfect Low-Carb Dinner.

You NEED Garlic Butter Meatballs In Your Life

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stock up throughout the week!

Best Anytime Baked Chicken Meatballs

1 egg

breadcrumbs

cup grated Parmesan

tablespoons olive oil (optional – makes meatballs more moist and yummy)

teaspoon garlic powder

onion powder

teaspoon salt

black pepper to taste

seasonings optional!

Prep

Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Chicken Meatballs Step 1

Mix all the ingredients together in a mixing bowl.

Chicken Meatballs Step 2

Roll

Roll the mixture into about 30 small balls. Place on baking sheet.

Chicken Meatballs Step 3

Bake

Chicken Meatballs Step 4

Chicken Meatball Step 5

Ouu I want to make itty bitty slider buns and eat a million of these (and maybe share them with the kids..maybe)!

I used nutritional yeast  instead of cheese in mine- came out great

I'm in Seattle, and some of the stores here sell gluten-free panko. As well as gluten-free breadcrumbs. Always in my pantry! Worth looking for!

These were great!  I made them (mostly) as written with ground chicken except I added a little less than 1/2 a tap of Italian herb blend and I used 1/4 cup of grated Parmesan rather than 1/2.  I used unseasoned Pablo.  They came out delicious.

Yummy!
I can't wait to try.
Easy and Simple Recipe

OMG - how did you know I was looking for a chicken meatball recipe to make today?!?! Perfect timing as I was looking for inspiration to make healthy chicken meatballs for my 11.5mo old daughter! I loved how EASY your recipe was and it was super tastey! Since I was making these for my baby, I decided to omit the salt/pepper and added in a small organic zucchini (grated and moisture removed). Made 37 mini meatballs in total and froze them after cooling for easy meal prep. Thank you for sharing this recipe, love your blog and recipes! Xo

These are incredible! New staple in our house for sure. So quick, healthy, and easy. Thank you for another great recipe!

I think we should eat vegetable salad with this... I like this and Would like to make it soon... How can I make it without the oven?

https://content.jwplatform.com/videos/OZVfGdIc.mp4

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up throughout the week!

Recipe VIDEO above. Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs!&nbsp;

BAKED Chicken Meatballs with Spaghetti

500 g/1lb chicken mince ((ground chicken),

panko breadcrumbs

parmesan

garlic (, minced)

parsley

tsp salt

tsp pepper

Olive oil spray ((or olive oil))

garlic (, finely chopped)

800 g / 28 oz crushed tomato

basil leaves (, torn,

spaghetti

basil (, optional)

Parmesan cheese

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

Place a rack on a tray, and spray the rack with oil.

Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.

Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!

Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs).

Sauce:

Cook pasta in a large pot of boiling water. Drain then return pasta to the same pot.

Add Sauce and meatballs, toss.

Serve, garnished with fresh basil and parmesan.

Serving:

Delicious freezer-friendly Chicken Meatballs are baked in the oven to crispy perfection. They&#039;re so versatile, you can serve them with anything!

Baked Chicken Meatballs

chicken ((or ground turkey))

salt

breadcrumbs ((or crushed saltine crackers))

garlic powder ((or 1 clove minced garlic))

onion powder ((or 2 Tablespoons diced fresh onion))

parsley ((chopped))

Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray.

Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together. Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½ inch apart.

Bake for 25-30 minutes or until cooked through.

Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.

https://content.jwplatform.com/videos/AU6CpWOH.mp4

These Healthy Baked Chicken Meatballs are made with ground chicken and simple pantry ingredients and baked to crispy perfection in the oven.

My MOST POPULAR RECIPE EVER! These chicken meatballs are squeaky clean, but not short on flavor! Gluten free, Paleo, and Whole30 friendly!

Chicken Zucchini Poppers

chicken breast (raw)

c. grated zucchini (leave peel

green onions, sliced

tsp cumin (optional)

Optional (if pan-frying): avocado oil,

In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.

Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with guacamole, salsa, or your favorite dip.

Hi Emily!  I was wondering if you had suggestions on reheating? Thank you!

I made these last night - (I did omit the cilantro because I am not a fan), but while I was cooking them (and the noodles for spaghetti- cause that was the direction i was headed) They smelled Asian-y to me -soooo I threw some carrots, and more zucchini in the pan tossed it all with teriyaki sauce  and some cooked ramen noodles, and oh my gosh- newest quick healthy dinner plan. 

Thanks for the versatile recipe-so excited to try other versions...

My husband hates turkey and he ate these.  I did the recipe as written except for the ground turkey substitution.  My nephew doesn't love veggies, but he really liked these.  I'm thinking of putting a paleo crust and calling it a nugget.  It's yummy and moist with no mystery ingredients.  Thanks for the recipe.

Em, these poppers are incredible!!!! They have so much flavor!!! Love love love!!!!

These are AWESOME and so easy to make......thanks for recipe.....I will be making them again and again

Just made these and they're almost gone! So yummy :)  I also love that the nutritional info is provided but wanted to ask ...how many poppers would you consider a "serving"?  I used a cookie scooper and was able to get 33 meatballs.   Thanks!

We tried both baking &amp; in the pan. From the first batch, my husband felt the pan ones had more flavor.

I liked the slight char from the baked ones, but felt 400° a bit too much or the time too long---and I only baked for 20 min... then tried the broil on low for maybe a minute. It was too much.

Finished the bowl by cooking in the pan. By the last batch, my husband said they tasted the very best of all of them---he could taste all the flavors. 

Yummy. We used guacamole and salsa and ate all of it between the two of us. Yes, we are stuffed. ?

Recipe completed as written with the 3/4 tsp of cumin. 

You are right! I can't imagine anyone recognizing the zuchini---it is not noticeable at all.

Trying to put five stars, but something is not "taking."
Here ya go!
?????

I used a muffin tin and baked them at 400 degrees for 20 minutes.  They came out perfect, not dry at all.  I recommend using a little cooking spray on the bottom of each tin to keep them from sticking. I actually prefer the baked version to the fried one but they were both good! I added a little chopped mushrooms to mine because I like mushrooms.

Ok.. So my husband (Mr. Meat and Potatoes man) and my 16 month Son (very picky eater) Love these.  I could not cook them fast enough.  They were on the floor in the living room popping them back and playing and coloring on the floor... *(however, I can get them veggies in them works for me).  I LOVED THEM!  a small salad with them and we were good to go! Thank you for sharing!

Grapeseed oil has a much higher smoke point and doesn't add flavor as does olive oil. I use a nonstick pan.

I doubled the recipe, made them into burger sized patties, pan fried each side, then baked to finish. They were delicious! Thanks for sharing your recipe! I'll definitely be making this again.

I made these and they were great! I do have one suggestion though. I think you should add that the zucchini should be squeezed in a cloth after grating it to remove some of the excess moisture. Mine were so wet that I had to add bread crumbs. Luckily I'm not on paleo yet, so it was fine, but next time that's what I'm going to do. Thanks for sharing this recipe. Cheers!

Wanted to send along a quick thank you for this recipe. Just made these and was very pleased with how moist they are! The zucchini addition is genius (I did squeeze out just a bit of the zucchini moisture with a paper towel, but not much). I served mine with an Asian-style dipping sauce made with tamari, rice vinegar and chili oil, very tasty. Thank you for a helpful addition to my menu rotation.  :)

I also have a zucchini hating husband who likes these poppers. I have made them several times and love the recipe. Several times I have packed them to take with me when I am out and about and have eaten them cold and love them that way too. Thanks for a great recipe!

Made these tonight with turkey mince (since it was what I had in the fridge).   Served with home made low carb blue cheese dressing.   Was delicious!

Wow!  Just made these with grass fed ground beef.  Spectacular.  Thank you for this great recipe

Made these for dinner tonight exactly as written and they were a success! I found that two (large/soup) spoons worked well for scooping them into the pan. I could use the spoons to shape them into neat rounds and tidy up any trailing strands of zucchini. I started out with a regular (non-non-stick) skillet liberally coated with coconut oil but found that even after allowing them to brown quite well, they really stuck to the pan, so I switched to a non-stick pan for the rest. With sides of guacamole, roasted cubed sweet potatoes, and roasted kale these made a great dinner!

I made these last night. They were wonderful!

OMG dipping these into avocado/guac.... AWWW YEAAA! :) Heavennn!

Emily, these were such a hit! I can't get Jake to eat any vegetables except starches and he LOVED these. We need to find the right recipe to dip them in but they are so good!

I made these today, but used lean ground turkey instead of chicken.  I used my vegetti tool and made zucchini noodles, then diced those up.  I also used pizza seasoning, a little finely diced red pepper and some grated parmesan cheese.  I fried mine in a little olive oil, which is a little messy, but love the crisp outside and juicy inside.  They were quick and easy to make and turned out delicious! I got 25 poppers out of mine.

Wow! This is my favorite whole30 recipe yet!!!!! I didn't have ground chicken, so I cubed the chicken and stir-fried it; it was unbelievable!  Thx for the recipe!

I made these tonight (substituting turkey for the ground chicken) with a really good guacamole. My husband ate these stopping between bites to say how good they were! He is on a restricted diet (no diary or wheat) and it's been very difficult finding good recipes that are relatively easy. This was a hit! Thank you so much for sharing!

So easy and delicious! Perfect paleo appetizer to bring to any gathering. They were a hit! Followed the baking recipe. They stuck a bit to the tin foil so don't skimp on coating oil. Definitely glad I used the cumin. And we omitted the cilantro. Will double the recipe next time since they were gone so fast :)

These Paleo poppers are perfect! They're so good, I've decided to include them in my list of Top 10 Paleo Appetizers! Thank you for such a wonderful creation!

Thank you Emily!

These really are delicious. I was searching for Zucchini recipes and stumbled on to your site. Its the middle of summer in New Zealand and I have about 10 Zucchini plants in my garden just dripping with Zucchinis. My finance doesn't really like them and I had run out of ways of cooking them. I didn't have any minced chicken so chopped up breasts finely. this made the pops a little wet, but problem solved with 1/4 cup of GF breadcrumbs. Sooo easy to make and my guy loves them :) 

I cant wait to try more of your recipes!

I made these last night for dinner and had them again for lunch. They are totally awesome! I used ground turkey because I had it on hand and also shredded up a medium carrot because I got excited about it haha. I served them with strawberries and homemade chips and salsa. I will definitely be making these again soon! I'm thinking about trying to freeze some for lunches during the semester... we'll see if it works out. Thanks for such a great recipe!

So, I'm a college student and I do NOT know how to cook. I just discovered Whole30 and I found this recipe as I was browsing pinterest. I figured I was going to completely screw it up and burn it or do something wrong but your directions and recipe was so easy to follow and they turned out PERFECT!!! Thank you so much for sharing! :)

Delicious! Made these tonight.  Just used chicken, zucchini and adobo- nothing else.. Baked them and ooh lala-  delicioso.  It's a keeper of a recipe,  thanks so much.

I made these for dinner last night and oh. my. heavens. They were delicious! Who knew that doing the Whole 30 could taste so good?

OH MY GOODNESS!! I've been wanting to try these for ages. I finally did yesterday. I loved them (and ate way too many while I was cooking them) but wasn't sure how my kids would like them. One of the kids has declared she doesn't like any green foods. Well... all three kids (and hubby) gobbled them up! Yay!!! What a wonderful, delicious way to get some veggies in! Thank you for yet another fabulous, healthy recipe, Emily! I could hug you. :)

I made these last night and I absolutely love them!!! I drizzled Greek yogurt and added a little bit of Trader Joes jalapeño pepper hot sauce! Huge hit with the fiancé. Thanks for sharing such awesome recipes.

I just started the Whole 30 and I'm super excited to try these tonight! Also, if I were to make a vegetarian alternative, would mashed potatoes mixed with zucchini be a good idea? Thanks for sharing this recipe :)

They are delicious! however, I added a bit of egg to bind them together otherwise they fell apart.... also a tad of cream cheese takes it to another level.

Thanks!

These are truly amazing! I've made them 4 or 5 times now! For me, the cumin is not optional.....it is a must! I found a jalapeño yogurt dipping sauce from Costco that compliments them beautifully! Thank you for sharing such a great recipe!

Just made these for dinner, served with salsa,  guacamole (my very first one EVER), sour cream,  and coleslaw,  and got resoundingly favourable feedback.  My 10 year old son gave them "two thumbs up, × 10!!!"  Methinks this recipe is a keeper!  Thank you!!

They were amazing,thank you so much for this recipe.Im excited to try other ingredients

Making these right now and boy does my house smell good.  My husband and I have already tasted a popper from the first batch and it is so tasty!

I tried the suggested basil/garlic version.  Very tasty.  After first batch though, added an egg to mixture so they would bind better.  First batch a bit crumbly.

Great recipe.  I took these in an Italian direction... omitted the cilantro and cumin; made 15 golf ball sized meatballs, seared them on my grill pan on top of the stove then finished them in a pot of simple tomato marinara.  Served over spaghetti squash with roasted green beans on the side.  I will absolutely use this recipe again. Thanks for sharing such a simple and adaptable recipe!

These are so simple yet delicious! So far I've mixed chicken and zucchini in salads and it tastes great, so these meatballs must be amazing!!!

Look delicious. Made these with leftover, cooked turkey.  Left out onion (hubby is a hater).  They were fine
~a bit on the dry side.  Hubby totally enjoyed.  Nice recipe for leftover turkey.

Emily, these turned out great!! I didn't use cilantro, not a fan, but I did add cayenne pepper to half of the mixture what a great spin!! Thank you for the recipe.

we had them last night and thought they were very bland also - next time I will put in something more - maybe ancho chilie powder or jalepenos

made these for the first time just now and...WOW! So Good!!! grated the onions and cilantro along with the zucchini in the food processor to save a couple of steps and squeezed out as much liquid as i could before adding chicken and spices. these would be great with tazikki too! thanks so much for the great recipe!!!

I made these for my family last night...BIG hit and so tasty...WOW!  Is all I can say and no processed sauces etc.  so great!  Thank you so much!

These were awesome. I leave out the onions &amp; garlic because I can't have them. I also halved the salt and pepper because it was way too much the first time around.

These are fantastic easy protein to eat cold while travelling. :)

My husband popped one in his mouth and said "YUM" but as someone else said, it would not allow me to rate a 5

Just made these, they are as good as they look! The cilantro really offsets the other ingredients, I love them. And the lime gives just enough of a kick  to the dip . Easy, quick, and delicious. Thank you so much!

You had me at cilantro and cumin! BTW, my family is gluten free, and I have been making my own pita flatbreads for about a year using an all purpose flour mixture that I got from the cookbook Cooking for Isaiah by Silvana Nardone. She was editor in chief for Every Day with Rachael Ray, and it doesn't hurt that she owned an Italian bakery in Brooklyn.  I've used this flour mixture for about 3 years now in everything from pitas to carrotcake cupcakes, chocolate chip cookies, and homemade noodles. No one can tell the difference. My daughter took carrotcake cupcakes to work for a potluck,knowing that one of her coworkers was newly diagnosed with celiacs. No one believed her either. Namaste makes a pizza crust that is GF, and the moment you open the package, you smell the herbs.. it's like a Tuscan crust that even our non gluten free friends devour! Looking forward to making these with guacamole, marinara, may be tzatziki?

I just left the info on the GF flour mixture and pitas, and GF pizza crust as your original post asked for a GF pita,  we've been on the GF quest for five years now, and can't imagine going back. I guess we're clean eaters, but all of us have decided if we can't pronounce it, it doesn't go in our bodies. It has served us well.

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