Food, Recipes

Chicken Meatball Stoup- Is it a soup or a stew?

May 13, 2020

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Are you in the mood for a Soup or a Stew? As the seasons change, sometimes I long for something that is somewhere in between a soup and a stew. Many call this a Stoup. This Chicken Meatball Stoup falls in the category of comfort food, yet filled with lots of vegetables and no guilt.

According to the packaging for the chicken meatballs I use, they claim the proper portion is 3 meatballs. The brand I use which is listed in the below ingredients, is an excellent choice for some very tasty meatballs. If you don’t have any luck finding chicken meatballs, you can give turkey meatballs a chance instead!

I bet you won’t be able to eat just 3 of these meatballs, but do your best to spoon yourself a healthy portion of the vegetables.

Ingredients

What you will need:

  • 1 large box of mushrooms (small white or brown)
  • 1 large rutabaga – cubed
  • 1 small red bell pepper diced
  • 8 large carrots – long chunks (or a small bag of mini carrots)
  • 6 large stalks of celery – diced
  • 4 packages of Aidell’s Chicken Meatballs – I like the Spicy Mango & Jalapeno flavor or the Carmelized Onion Chicken Meatballs
  • 3 – 4 boxes of vegetable broth – low sodium
  • 1 large onion diced
  • 2 teaspoons Herbs de Provence
  • A few dashes of dried basil
  • A few dashes of dried parsley
  • Original Pickapeppa – add to taste
  • Salt & pepper
  • 1 tablespoon cornstarch

Instructions

  1. Saute onion, red bell pepper & celery till soft and caramelized in a little bit of olive oil, salt & pepper
  2. Add in broth to de-glaze bottom of pot
  3. Add in carrots & rutabaga – cook for 15 minutes – simmering
  4. Add in box of broth
  5. Add in mushrooms & cook down
  6. Add in all your seasonings
  7. Add in meatballs
  8. Cook for 1 – 1 ½ hours low to medium simmer till carrots & rutabaga are cooked through
  9. To thicken – in a separate bowl add 1 tablespoon of cornstarch to 2 tablespoons of hot water & whisk till dissolved & add to pot. Let this cook a while to determine thickness.  Should be between a soup and a stew in thickness.

You can serve this over spaghetti squash or whole grain rice. My photo here features the rice. To save on calories, try the Spaghetti Squash. You can view how to properly cook a spaghetti squash here at the Healthy Within Reach blog: https://healthywithinreach.com