Chicken & Olive Meatballs in Consommé
Prep time: 
Cook time: 
Total time: 
Serves: 4
Any left-over meatballs would be wonderful on a sandwich with garlic aioli, arugula, and tomato jam.
  • 8 c. Chicken Stock, preferably homemade
  • 1 Carrot, roughly chopped
  • 1 stalk Celery, roughly chopped
  • 1 medium Onion, roughly chopped
  • Handful Fresh Parsley
  • 2 Bay Leaves
  • 8 Whole Black Peppercorns
  • Pinch Red Pepper Flakes
  • 1lb. Ground Chicken, divided
  • 2 Eggs, separated
  • ½ c. Breadcrumbs
  • ½ c. Milk
  • ¼ c. Grated Parmesan
  • ¼ c. Kalamata Olives, chopped
  • 1 medium Shallot, minced
  • 2 Tbsp. Parsley, chopped
  • Zest of 1 Lemon
  • ¼ tsp. Salt
  • ½ tsp. Coarse Ground Black Pepper
  • 4 leaves Swiss Chard, center stalk removed and thinly sliced
  • additional Parmesan, for sprinkling
  1. In a large pot, bring chicken stock to boil along with roughly chopped carrot, celery, onion, handful of parsley, bay leaf, whole peppercorns, and red pepper flakes. Add a quarter of the ground chicken and the egg whites and simmer 45 minutes to one hour, until the consommé is flavorful and clear.
  2. Preheat oven to 425º. Line a baking sheet with parchment paper.
  3. In a small bowl, soak breadcrumbs in milk until soft. Squeeze breadcrumbs, discard the milk.
  4. In a medium bowl, combine remaining ground chicken, breadcrumbs, egg yolks, ¼ c. grated parmesan, olives, shallot, chopped parsley, lemon zest, salt, and pepper. Mix well and roll into small meatballs, 1 inch or smaller.
  5. Place meatballs on parchment-lined baking sheet and drizzle with a little olive oil, if desired (this will give them nicer color). Bake 15-20 minute, depending on their size.
  6. While the meatballs bake, strain the consommé and discard solids. Reheat and season as needed.
  7. Divide meatballs between warm soup bowls, place a handful of sliced chard in the center of each bowl, and ladle consommé over the top. Garnish with additional grated parmesan, if desired.
For the best flavor, I encourage you to use a homemade chicken stock. If using canned, be sure it has a clean, pure taste, and is low in sodium. The consommé will reduce in volume and starting with a highly seasoned commercial stock will result in a consommé that is far too salty.
Recipe by strawberryplum at