Chicken Meatball Soup
This Chicken Meatball Soup is full of tasty veggies, seasonings, and cooked barley. Healthy and so simple to throw together try it this week!
Servings 6 servings
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic grated
- 2 cups carrot chopped
- 2 small zucchini diced
- 2 cups butternut squash diced
- 6 cup chicken broth
- 29 oz diced tomatoes two 14.5 oz cans
- 2 bay leaves
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- salt & pepper to taste
- 2/3 cup pearl barley
- 3 Italian chicken sausage links
- parmesan cheese optional
Heat olive oil in large pot over medium heat. Saute onions, garlic, carrots, zucchini and squash for 5-6 minutes.
Pour in chicken broth, diced tomatoes, seasonings and barley. Bring to boil. Reduce heat to simmer.
Pull meat from sausages out of casings and roll into small meatballs. Drop into simmering broth.
Cook 30-45 minutes or until pearl barley is completely cooked. Ladle into bowls and serve with grated parmesan.
Calories: 298kcal | Carbohydrates: 40g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 1346mg | Potassium: 954mg | Fiber: 8g | Sugar: 9g | Vitamin A: 12478IU | Vitamin C: 51mg | Calcium: 117mg | Iron: 3mg