Chicken cacciatore meatball soup

3 X PAR JOUR soupe aux boulettes de poulet

In collaboration with
Trois fois par jour

4 Portions
15 min Prepping
25 min Cooking
Recipe Medium


Chicken cacciatore meatballs

  • 1 cup Italian breadcrumbs
  • 1 egg
  • 1 garlic clove, finely chopped
  • 2 tbsp. green olives, chopped
  • 1 tsp capers, chopped
  • Salt and pepper


  • A drizzle of olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • Salt and pepper
  • 1 pepper, diced
  • ¼ cup green olives, chopped
  • ½ tsp. dried oregano
  • 1 can (798 ml) diced tomatoes
  • 4 cups of chicken stock
  • ¼ cup parsley, chopped
  • ¼ cup basil, chopped


Click the steps to erase them.

  1. Combine all the “chicken meatball” ingredients in a large bowl. Use a wooden spoon or your hands to blend the mixture vigorously. Roll about 2 tablespoonfuls of the mixture into balls and place in a plate. Set aside in the refrigerator.
  2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic, season, and cook for a few minutes until softened.
  3. Add pepper, olives, and dried oregano. Cook until the pepper starts to get soft. Add diced tomatoes and chicken stock and allow to boil.
  4. Carefully place the chicken meatballs in the hot broth. As soon as it starts to boil again, reduce the heat and simmer for 15 to 20 minutes.
  5. Adjust the seasoning, add the chopped parsley and basil, and serve with a nice loaf of bread.