Caramelized Onion Chicken Meatball Soup
A deeply flavored soup featuring tender chicken meatballs enriched with carrots and fresh herbs swimming in a golden broth perfumed with caramelized Vidalia onions. The long, slow cooking of the onions creates a sweet, complex base that transforms simple ingredients into comfort food perfection. Perfect for chilly evenings or when you need a nourishing meal that feels like a warm hug. The combination of light and dark ground chicken creates meatballs with ideal texture and flavor depth.
Ingredients
- 1 tablespoons Bartenura Olive Oil
- 4 small Vidalia onions, sliced thinyellow onions1:1budget-friendly
less sweet
- 1 tablespoon thyme, minced
- 2 teaspoons rosemary, minced
- 3 cups low-sodium Imagine no-chicken chicken broth
- 3 cups water
- ¾ tablespoon Haddar Kosher Salt
- ½ pound lean ground chicken
- ½ pound dark ground chicken
- 1 teaspoon dry dill
- 1 egg
- ½ cup Yehuda Matzo Mealbreadcrumbs1:1gluten-free availableadds gluten
different texture
- ½ cup carrots, shredded
- 1 teaspoon salt
Instructions
- 1
Sauté onions with olive oil, salt, rosemary and thyme in stock pot for 25 minutes on medium-low, tossing frequently to avoid burning until onions are dark brown
- 2
Pulse carrots in food processor until very small pieces and transfer to bowl
- 3
Add remaining meatball ingredients and lightly toss with hands to incorporate
- 4
Refrigerate meatball mixture for 5 to 10 minutes to set
- 5
Pour broth and water into pot with onions and bring to boil
- 6
Roll meatball mixture into one-inch balls and drop into soup
- 7
Simmer on medium-low for 10-12 minutes
Tips
Don't rush the onion caramelization process - the deep browning is what creates the soup's signature sweet, complex flavor base.
Chilling the meatball mixture helps it hold together better when forming and prevents the meatballs from falling apart in the soup.
Use a mix of light and dark ground chicken for the best texture and flavor balance in your meatballs.
Good to Know
Refrigerate up to 3 days. Reheat gently on stovetop, adding broth if needed to thin.
Meatball mixture can be prepared 1 day ahead and refrigerated. Onions can be caramelized earlier in day.
Ladle hot into bowls. Garnish with fresh dill or parsley if desired. Serve with crusty bread or crackers.
Common Mistakes
Cook onions slowly to avoid burning and achieve proper caramelization for best flavor development.
Don't overmix meatball mixture to prevent tough, dense meatballs.
Substitutions
Gluten-Free Swaps
General Alternatives
less sweet
FAQ
Can I freeze this soup?
Yes, freeze for up to 3 months. The meatballs may become slightly softer after thawing but still taste great. Thaw overnight in refrigerator before reheating.
What if I don't have matzo meal?
Substitute with breadcrumbs, crushed crackers, or panko in equal amounts. The binding will be similar though texture may vary slightly.
How long will the soup keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together. Reheat gently on stovetop.