Spicy Tomato Soup with Chicken Meatballs
I've come up with a super tasty spicy tomato soup. All of the ingredients are on the "super food" list, except for the breadcrumbs. Turn it into a complete meal with a little bread, a side salad, or half a sandwich.
See all tomato recipes.
For the meatballs
- 1 1/2 Pound boneless skinless chicken breast, cut into chunks
- 1 large egg
- 1/2 Cup breadcrumbs
- 2 cloves garlic
- 1 Tablespoon minced fresh ginger
- 2 Teaspoons ground cumin
- 2 Teaspoons fennel seeds
- 1 Teaspoon cayenne
- 1 Teaspoon salt
- 1 Teaspoon olive oil
For the soup
- 3 cloves garlic, minced
- 1 Teaspoon ground coriander
- 1 Teaspoon ground cumin
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon garam masala
- 1/4 Teaspoon cayenne
- 1 Teaspoon crushed red pepper flakes
- 4 Cups chicken broth
- One 28-ounce can diced tomatoes
- One 12-ounce jar roasted red peppers, packed in water
- 1/2 Teaspoon teaspoon salt, plus more to taste
- 2 Tablespoons apple cider vinegar
- Sprigs of cilantro, for serving
Chicken Meatball Noodle Soup
This is just like everyone’s favorite cozy, comforting, homemade chicken noodle soup recipe except made even better with chicken meatballs! You’ll only want this version of chicken noodle soup after trying this! Promise!
I know I just experienced -1 degree F weather in Indianapolis during the holidays but I will still say this.
It’s still cold at 56 degrees F in Los Angeles.
I know. I thought I could brave the cold a bit better here in Southern California after Indy, but boy was I wrong.
56 is COLD. VERY, VERY COLD.
So, Butters and I are not leaving the house today.
He’s in a fancy cable knit sweater and I’m already on my second bowl of this chicken noodle soup.
With extra chicken meatballs in my bowl.
The meatballs are legit the best part of this soup.
How Do You Make Tomato Soup from Scratch?
This is a fairly simple and straightforward recipe using a can of crushed tomatoes, onion, garlic, and a few different seasonings from your spice cabinet. (If you don’t have fresh onion and garlic, I wrote out an even more pantry friendly version of this recipe for Thrillist.) Start by cooking the aromatics and spices in some olive oil to build flavor. Then add the tomatoes, canned chickpeas, and some water to the pot and let it simmer so all of the flavors can meld. And then voila! You’ve got soup.
A few notes on ingredients: Whole or diced tomatoes should also work in this recipe, but I would throw them in the blender or a food processor for a few seconds before adding them to the rest of the ingredients. Feel free to use whatever beans you want—whether canned or cooked from dried. I just used water to get to the right consistency, but of course you can use the stock of your choosing to add even more flavor. And if you want a creamy tomato soup, use cow’s or coconut milk instead. This recipe is a blueprint that you can use to cook tomato soup based on whatever you might have in your pantry at any given moment.
- 1 serving cooking spray
- 1 pound ground chicken
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons minced onion
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ½ cups diced onions
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1 tablespoon white sugar
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon chicken bouillon granules
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 (15 ounce) jar tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 cup heavy cream
- 1 cup water
- 3 tablespoons salted butter
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Delicious! I made the recipe exactly, then added a can of full fat coconut milk at the end. The coconut milk really took it the next level!
Soccermom and tomatosoupluvr have WAY too much time on their hands. I make this all of the time and absolutely love it.
this tomato soup was as salty as when I lost in kahoot. I fed it to my child and he turned goth, he started slitting his wrists. My cat got ahold of it and clawed one of my eyes out, then died. My husband just got home from a long day of work and it was nasty so he poured it on my face and i got second dgree burns. My family has fallen apart. I now have to make money as a stripper and the strip club has better tomato soup then this. Do not make this.
Absolutely delicious! However, I did not use canned tomatoes because of the high concentration of xenoestrogens in the can linings. I chop all ingredients extra fine, or use processor if in hurry. Also add cream instrad of water for variety. In short, a continuous go to on cold days!
This meal was by far the most disgusting thing I've eaten in my entire life. As soon as I felt the extremely salty disgusting tomato soup touch my mouth I immediately wanted to regret I was born. My two children had just come home from soccer practice and they were ready for a nice warm meal. As soon as my children put the food in their mouth my youngest son who is four years old told me that he hated me and that I had failed as a mother. Then when my husband got home I heated the food up for him and when he ate the soup he spit it out and threw the bowl on the floor. he yelled at me and hit me several times and then he filed for a divorce. I suggest you do not eat this soup because it is evil. I am now alone in this world but if anyone wants to get freaky just email me *wink wink*.
So delicious. I will make this dish again and again.
We love this recipe and have made it several times. Delicious. I'm making a batch right now. The first puree probably helps mitigate blender disaster when it's pureed after it's hot. I follow it exactly, except I add 2 TBL butter to the olive oil, add a extra jalapeno or 2,and I don't drain the tomatoes.
Not a fan of this one. Followed recipe exactly as written. The most positive comment I can give is it's better than Campbell's canned tomato soup.
Used 1 can of tomatoes and the last batch of romas from my garden. Delicious! The ginger, cumin, jalepeno & garlic great combo
Delicious! Made this with some changes as part of our meal planning from the Meal Planning Moms. See step-by-step photos here: http://wp.me/p2FUgj-2nY
Served in small cups chilled at a party - crowd favorite. Warmed is ever better as the heat of the flavors increases. My favorite tomato soup ever. I add canned fire roasted Muir Glen diced tomatoes.
I used: - 1 can of tomatoes without juice - fresh tomatoes peeled, half the volume of canned tomatoes - 1 cup of chicken broth - 1 1/4 teaspoon chili This turned out to be just right.
excellent and easy! my husband LOVES tomato soup and he said this was his favourite that i have ever made.
The soup is great but I served it with pieces of chicken breast and rice noodles. Red peppers, cilantro, lime wedges and thin slices of carrots was as topping. Fantastic outcome.
Added 2 more jalapeno's for more spice, cut the chicken broth in half and add in stead heavy cream to match, blend with Vita-mix no need to strain. Top with basil. The best.
For my money, the Tomato Dal soup on this site is much more interesting and delicious than this soup, and contains some of the same flavors. But it's true that I used fresh tomatoes for the dal soup, and canned tomatoes here--as the recipe suggests. Perhaps the fresh are just so much better that I was spoiled. It's also true that I didn't strain this soup after making it, since I wanted something hearty for a cold day. I wouldn't make it again if I didn't have an immersion blender. I'm not ruling out the possibility of making it again, but neither am I in a rush to do so.
I loved this soup! I used an immersion blender which made mixing a breeze. Followed the recipe exactly and it turned out great (except for the amt of salt. I will add less next time).
As a kid I hated tomato soup, since what I got was served from a can. With a bumper crop of fresh tomatoes this year, I decided to try making it homemade, and this recipe made the most outstanding soup I've ever tasted! The ginger, jalapeno, everything comes together for terrific flavor.
Ah! 1/3 full is the capper, eh? Thanks for the tip. Makes sense if you stop to think about the kind of pressure something hot will exert on the available airspace in the container vs. something cool or cold. DING! Brain on!
To the cook from Portland who doesn't like the blender - you can't fill a blender more than one-third full when blending anything hot - this means you have to do it in batches, but it does make for a super-creamy texture.
I'm not a terribly experienced cook, but this was fairly easy to make (even if a little messy!) The soup came out delicious! Very spicy, which I like, but adding a little rice and low fat sour cream helped to balance it and make it more filling. Definitely worth the effort!
Simple and quick! I didn't have any trouble with using the blender I recommend holding the blender lid down tightly with a towel. Also, I added a whole jalapeno pepper and skipped the straining. Good for a cold night!
A blender?! Do the authors of this (admittedly delicious) recipe have any idea the havoc that you will wreck upon your kitchen if you use a regular blender? Ho-ly cow. I've made this a few times and find it super tasty but always used an immersion blender. Well, cue a house-sitting gig without my trusty Blender On A Stick, a snowstorm and then a you-know-what storm when I realized what a massacre results when you try to puree hot soup as though it were a daiquiri. Do what you will with tweaking the ingredients or not but for the love of not discovering just how semi-gloss your kitchen paint happens to be, just make sure to immerse, not (tomato) disperse.
We really enjoyed this distinctive and simple tomato soup. We skipped the first puree-ing and the sieve.
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How to Make Oven Baked Meatballs from Scratch
Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
Next, add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers.
Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without over-mixing.
Now mix the meatball mixture with your hands until evenly combined, but not a moment longer.
Pro Tip: Over-mixing meatballs makes them tough! You want the mixture to be even, but not packed down.
If you are cooking right away, now is when you should preheat the oven to 400 degrees Fahrenheit and set out a large rimmed baking sheet lined with parchment paper.
Then use a 2 ½ – 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet.
At this point, you could cover and chill the meatballs for up to 2 days before cooking. Or, you could freeze them and keep them stored for up to 2 months.
Spicy Chicken Tomato Soup
Don’t let the “back to school” season stress you out. This recipe for Spicy Chicken Tomato Soup is ready in less than 30 minutes and made with simple ingredients from your local Walmart. It’s the ideal go-to meal for those busy school nights!
I don’t know how it’s possible, but the school year is just around the corner. I feel like I blinked and the summer flashed by!
For some of you, school starting again is a good thing. You are able to get the kids out of the house, back on a schedule and not complaining that they are “bored”. But for others the school year can cause a TON of stress. Running everyone to different schools, sporting events and dance recitals…it can be overwhelming! And don’t even mention getting dinner ready !
More often than not, people end up going through the drive-thru because it is easy and convenient. But, if you are looking for a simple, homemade recipe that is perfect for the entire family, this Spicy Chicken Tomato Soup is it. It’s just what you need to help you get back into the swing of things when kids are going back to school.
Ready to shop for these delicious ingredients? Hover over the photo to click through to Walmart.com and purchase them!
Start by chopping 3 celery stalks, 1/2 yellow onion and 1/3 cup of carrots into small pieces. Once you have done so, gather one 9.75 oz can of Swanson® Premium Chicken- White & Dark Premium Chunk Chicken, two 10 oz cans of Campbell’s® Condensed Tomato S oup and approximately 1/2- 1 cup of Pace® Picante hot.
Creating a recipe that uses partially fresh and pre-packaged foods is a great way to make a quick, hearty meal for your family. Campbell’s® Condensed Tomato Soup, Pace® and Swanson® Premium Chicken are all delicious ingredients for this soup that can be easily found at your local Walmart.
Sauté the chopped vegetables in 2 Tbsp of olive oil until slightly tender.
Next, add 2 10 oz cans of Campbell’s ® Condensed Tomato Soup (including 2 cans of water) to the pot.
Campbell’s® Condensed Tomato Soup is such a traditional family favorite and loved by kids for generations, it’s hard to imagine altering it in any way. But I love that it’s a quick and easy option for mealtime that I can put my own twist on and make it special for my family.
Once you have added the soup, depending on your spicy preference, you can add 1/2- 1 cup of Pace® Picante Sauce hot. Made with handpicked vegetables, Pace® is guaranteed to add a kick to your soup. If you are a fan of spicy, you will love this soup.
Next, open and drain one 9.75 oz can of Swanson® Premium Chicken- White & Dark Premium Chunk Chicken. (Because the chicken is already cooked and ready to use for quick and everyday meals, we can add this at the end of the cooking process.)
Add the chicken to your soup and continue to simmer for another 5 minutes.
As simple as that, you have a low fat, heart-healthy soup. What’s even better is that you can serve the leftovers cold as a “gazpacho” type of soup.
Worrying about dinner is the last thing you need to deal with this school year! Make your weeknights easier with my Spicy Chicken Tomato Soup.
Tomato Basil Bisque with Italian Meatballs (paleo + Whole30)
A dreamy and creamy, dairy free comfort-style soup this winter! Tomato basil bisque with Italian meatballs is an amazing paleo and Whole30 compliant dinner with very little prep and takes just minutes to make. It’s too good NOT to be on rotation!
I have big dreams…about upping my game with outdoor holiday decor.
Do you know how it feels to drive through your neighborhood when every has their spooky lights and ghosts hanging from trees, then pumpkins and gords all over their doorsteps, then Griswold-style Christmas yards – and you pull into your driveway to like, one little wreath hanging on your door? It’s sad guys.
One day I WILL join forces with the festive people. One day. But today is not my day.
Luckily my kids are too young to understand that mommy and daddy are lame and don’t go all out like the other mommies and daddies in the ‘hood. They’re just thrilled seeing everyone else’s lights and fun holiday scenes (and I’m perfectly ok riding on my neighbor’s coattails). For now…
Ask my husband – every year I nag him, whining, “NEXT year let’s make all these fun things to spruce up our yard. Let’s get so many pumpkins it’s hard to see our doorstep! Let’s do one of those light shows for Christmas you see on YouTube!!”
I know what he’s thinking, “she wants ME to do all that…”
And he’s correct. That’s what the men are supposed to do, right? Engineer a light show perfectly timed to Jingle Bell Rock, with Santa riding a dinosaur-leading sled team, complete with a fireworks display at the end that reads “Merry Christmas!”. Honey, I’M NOT ASKING TOO MUCH. I gave birth to our kids.
So the 2017 holiday season may not mean a yard mistaken for an amusement park, but it does mean warm and comforting dinners. I got that in the bag.
What could be more festive that eating this tomato basil bisque with Italian meatballs while watching every single holiday movie scheduled on the Hallmark channel? It’s better than a giant outdoor reindeer constructed of PCV pipe and says, “Feliz Navidad” over a loudspeaker.
And when a comfort-style meal is paleo, Whole30 compliant, and made with MINIMAL effort, you’ll have time (and energy) to wrap your house with lights four times over.
Forget roasting the tomatoes and stewing them for hours on end. I took a few shortcuts to make this simple tomato basil bisque with Italian meatballs easy for the overwhelmed-holiday-mom. And those meatballs you ask? Just a few dried herbs with ground beef – baked in the oven in less than 15 minutes. BOOM. I mean, HAPPY HOLIDAYS you filthy animal toddler.
I know, I know, I’m missing the ground pork in this recipe – but it’s really not necessary. Promise. But add it if you wish! I’ll never hold it against ya.
You’re bound to love this dairy free tomato basil bisque with Italian meatballs. Simple ingredients, big flavor, made for bellies in both the north and south poles (and everywhere in between).
Spanish Meatballs in Tomato Sauce &ndash Albondigas Recipe
Spanish meatballs or tapas &ndash albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
- 500 g/ 1.1 lbs ground meat (a mixture of beef and pork)
- 2 garlic cloves
- 1 egg
- 2 ½ tablespoons dried breadcrumbs
- 2 tablespoons chopped parsley
- ¾ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon hot paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Tomato sauce:
- 1 medium onion
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 cans chopped tomatoes (each weighing 400 g/ 14 oz)
- ½ teaspoon fennel seeds
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped parsley
- salt and pepper
- Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked and hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set aside.
- Chop the onion very finely.
- Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or until cooked through.
- Serve as suggested above.
The recipe serves 4 as a main dish and 8-10 as tapas. The nutrition is calculated for 4 servings.
Nutrition information isn&rsquot always accurate.
Sunday 21st of March 2021
Made this recipe as written except added 1/4 cup parmesan to the meatballs. This recipe turned out fantastic and was a HUGE hit with everyone! The meatballs were served with a Spanish wine from the Douro River Valley and we were in Spain without the threat of COVID! We are finding ways to travel and your recipe took us there!
Monday 22nd of March 2021
Hi Barbara.Thank you for the feedback. Parmesan sounds great. :)
Monday 7th of September 2020
I cooked these for a tapas dinner party and they were such a hit!! I even made a batch of vegetarian meatballs and used the sauce from this recipe because the sauce is absolutely amazing. I'm trying to think what other recipes I can use this sauce for! I did add half a teaspoon of chilli powder because I wanted it to be really spicy. This meal has definitely become my signature dish, it's unbelievable!
Monday 7th of September 2020
Wow, your comment made my day! So happy to read it! :) :)
Saturday 5th of September 2020
Made these today. SO GOOD. No parsley and no fennel. Excellent nevertheless. A keeper.
Saturday 5th of September 2020
Thank you for the feedback, Moira, so happy to read this. :)
Thursday 30th of July 2020
Great recipe - thank you for sharing. Cooked them for a tapas evening and everyone enjoyed them stating they liked the mild 'kick' they had making them less bland than many meatballs actually eaten in Spain.
Thursday 30th of July 2020
So happy to hear it, Stephen. Thank you.
Had a outdoor tapas night with some foodie neighbours and was very nervous as it was the first time cooking for them. They went down very well. Thanks you for the recipe and great instructions. Will definitely make them again
I am glad to hear it, Mr.E. Thank you for the feedback.
Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.
Watch the video: Μπούτι Κοτόπουλου Στον Φούρνο (December 2021).