Onion soup with chicken meatballs

Name: Onion soup with chicken meatballs
Total time: 2700 s
Cuisine: American
Ingredients: 1 lb ground chicken breast; 1 tbsp EVO; 1/2 cup shredded Gruyère cheese; 1/4 cup panko unseasoned bread crumbs; 1 egg beaten; 2 minced cloves garlic; Salt and pepper; Bake at 425 f for 20 minutes; 3 tbsp butter; 2 chopped yellow onion; 2 cloves garlic minced; 1 Qt chicken broth; 1 cup lager beer; 1 Tsp Better than Bullion beef paste; 1 Tsp tomato paste

john wynne @Weef

I have seen this in a couple of different recipes, but always felt as if they were lacking something. My addition of using beer and better than bullion beef broth, and essentially a chicken broth with lots of thyme and a swirl of tomato paste gives this the body that I felt was lacking in the other recipes. Be sure to bake the meatballs on parchment paper, because they form a delicious crust on the bottom with the melted Gruyere cheese. If you use aluminum foil, this crust will be ripped off.

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Ingredients

45 mins

1 lbground chicken breast
1 tbspEVO
1/2 cupshredded Gruyère cheese
1/4 cuppanko unseasoned bread crumbs
1egg beaten
2minced cloves garlic
Salt and pepper
Mix above together and form into golf ball sized balls. Place on parchment paper. Do not use foil. Before baking, start soup (see below)
Bake at 425 f for 20 minutes
for the soup
3 tbspbutter
2chopped yellow onion
2 clovesgarlic minced
1 Qtchicken broth
1 cuplager beer
1 TspBetter than Bullion beef paste
1 Tsptomato paste

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Steps

45 mins

1

Put meatballs in oven for 20 minutes
At about the same time, start soup by melting butter And adding onions. Cook for 20 minutes
2

Add garlic for 1 minute
3

Add broth, bullion, thyme, beer and tomato paste and cook on medium heat
4

Take meatballs out of oven let rest 10 minutes then add to soup, with bottoms of meatballs up. Do not submerge as the melted cheese forms a crust you don’t want to sog up.
5

Serve with more grated Gruyère on top