Onion Soup Style Chicken Meatballs

Informations supplémentaires

35 min. | 643 kcal | easy | Family | Printable version

1. Setup Preheat the oven to 450°F. Chop the garlic and half of the oregano leaves. Slice the onions, the mushrooms and half of the baguette.

2. Make the meatball mixture Slightly moisten the rest of the baguette with water, remove most of the water and tear it into pieces. In a bowl, combine the ground chicken, the pieces of moist bread, the eggs and the chopped oregano. Mix well and season with salt and pepper.

3. Cook the meatballs Form about 3-4 meatballs per person with the chicken mixture. Spread on a baking sheet and cook in the oven for 12-15 minutes.

4. Make the caramelized onions In an oven-safe pan, on medium heat, add a drizzle of olive oil. Add the onions, a few sprigs of thyme and 1 tbsp of sugar. Mix well and season with salt and pepper. Cook for 8-10 minutes or until the onions are caramelized.

5. Assemble and cook in the oven Add the mushrooms and the garlic to the pan and cook for 4-5 minutes. Add 0.5 ^2P | 1 ^3P broth cube, 1 ^2P | 1.5 ^3P cups of water and the the spinach. Bring to a boil and cook for 2-3 minutes. Return the chicken meatballs to the pan. Garnish with slices of bread and the cheese. Return to oven at BROIL for 2-3 minutes or until the chesse is melted and golden brown.

6. Plate your dish Serve the meatballs. Garnish with a few oregano leaves. Bon appétit!

280gGround chicken

2unitYellow Onion(s)

30mlLiquid Egg

100gCremini Mushrooms

80gBaby Spinach

1unitChicken Broth Cube(s)

1unitHalf-baguette

1unitOregano

1unitGarlic Clove(s)

80gSwiss Cheese

What you need Baking sheet, baking paper, oven-safe pan, bowl.

643 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 54g

18%

fat 27g

42%

cholesterol 214mg

71%

fiber 6g

24%

protein 48g

saturated 12g

60%

sodium 971mg

40%

sugar 19g

trans 0g