Gluten-Free Mini Chicken Meatball Soup with Quinoa
Chicken Soup meets Italian Wedding and gets a gluten-free makeover in this Mini Chicken Meatball Soup with Quinoa.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 -8
Preheat oven to 350° F.
Line a large baking sheet with parchment paper.
Combine ground chicken, eggs, olive oil, garlic, parsley, grated cheeses, breadcrumbs and black pepper in a large mixing bowl.
Add 1 tablespoon of olive oil to a small bowl.
Using a small cookie scoop, generously scoop out meatballs and drop onto lined baking sheet, forming into more of a ball shape as you drop them onto the sheet (makes approximately 30 meatballs).
Bake chicken meatballs for 15-20 minutes until internal temperature reaches 165° F.
While meatballs are cooking, heat olive oil in a soup pot over medium heat. Add carrots, celery, onion, garlic and salt. Stir and cover. Cook for 10 minutes, stirring occasionally.
Add stock, broth, pepper, parsley and thyme. Leave uncovered and bring to a boil.
Add meatballs (when they're done) and quinoa to soup and reduce to a simmer.
Continue to simmer uncovered until quinoa is done (approximately 15-20 minutes).