Potato Leek Soup with Chicken Meatballs

I've been in the mood this week for some soup, and since it has cooled down a little recently, I took the opportunity to try an experiment tonight. While I think this is lacking a little (could use some more greens, etc) it was very flavorful and filling. I added the chicken meatballs because they were quick and easy and I really wanted some protein.  

The meatballs only took a minute to combine and portion into 1 oz sizes.

 

After browning quickly, these sit until it is almost time to eat, and they add a lot to the soup.

 

Recipe:

 

Ingredients:

 

meatballs-

1 lb ground chicken

2/3 C. bread crumbs

1/2 tsp crushed red pepper

1 tsp dried parsley

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp granulated garlic

2 Tbsp olive oil

 

soup-
2 Tbsp olive oil
2 leeks, chopped thin
1/2 onion, chopped thin
3/4 C. white wine
6 C. chicken broth
3 medium yukon gold potatoes, sliced thin
1/2 tsp thyme
2 bay leaves
1 tsp granulated garlic
1 tsp crushed red pepper
1 tsp black pepper
1 tsp salt

Instructions:
1. Combine all ingredients (except olive oil) for meatballs in a bowl, and combine until evenly distributed. Separate into 1 oz. portions.
2. In large pot, heat 2 Tbsp olive oil to medium heat. Sautee meatballs in a single layer until browned. Remove and drain.
3. In same pot, add additional 2 Tbsp oil, leeks, and onion. Sautee until translucent. Add wine, and bring to a boil. Add broth, thyme, bay leaves, granulated garlic, red pepper, black pepper, and salt. Simmer covered for 30 minutes.
4. Remove bay leaves, and puree mixture with immersion blender until smooth. Add thinly sliced potatoes and meatballs. Simmer covered for 20 minutes, or until potatoes are tender. Enjoy!