Veggies and Chicken Meatballs Soup

I hear a cold front is blowing through most of the US and that most of us are either bogged down from major allergies and/or a cold.

This yummy recipe is quick and easy, thanks to some fairly common ingredients you probably already have in your refrigerators and freezers. Lucky for me,  I happened to have chicken meatballs and corn in the freezer and some snow peas and scallions growing in my micro garden—a perfect addition to the meal!


  • organic cooking oil of choice
  • 1 medium onion ~ peeled, chopped
  • 3 large cloves garlic ~ peeled, minced
  • 10 cups filtered water
  • Chicken meatballs of choice ~ cut into small chunks (use as much or as little as you’d like)
  • 1 16-oz. bag frozen sweet corn kernels
  • 7 stalks organic celery ~ ends removed, cut into small pieces
  • 1 16-oz. bag organic baby carrots ~ cut into small pieces
  • 3 cups organic snow peas ~ strings and ends removed, cut into thirds
  • 2 springs organic scallions (optional) ~ chopped
  • sea salt ~ to taste
  • fresh ground black pepper ~ to taste
  • dash of sugar


  1. In a large stainless steel pot, heat cooking oil on medium and lightly brown both the garlic and onion.
  2. Add celery and carrots. Sauté until halfway cooked.
  3. Add water, meatballs, and frozen corn. Bring to a boil.
  4. Use a ladle to skim off the foam that forms on the top.
  5. Reduce heat. Add seasonings. Let soup simmer for about 15 minutes.
  6. To serve, scoop out the chunky parts of the soup into a bowl. Layer the snow peas on top. Sprinkle the scallions. Finally, ladle the just the broth and pour it over the items in the bowl.
  7. Serve with cornbread or garlic bread. Enjoy! 🙂

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