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–+ servings

Chicken Wild Rice Meatballs

Prep Time: 45 minutes
Cook Time: 22 minutes
Servings: 22 Meatballs
Ahh, comfort food. There is something about the Midwest and Minnesota and comfort food. I have a feeling it’s because we have so many cold months here we need something to get us through. There’s nothing better than a nice warm bowl of Chicken Wild Rice Soup – well actually there is, it's the same soup with a bunch of meatballs in it!
This recipe adds some hearty chicken meatballs with wild rice and mushrooms to the classic Midwestern soup. Wild rice is something that you’ll find all over the state and we have the good stuff here. Not that rock-hard black rice you are used to in the grocery store. Ours is brownish-gray and cooks in like a quarter of the time than the stuff you find in any old grocery store. Chicken, mushrooms, and wild rice are a classic combo in our midwestern state and I’m happy to share my meatball recipe as well as the classic chicken wild rice soup from where we live.
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Ingredients

Meatballs

  • 1 lb ground chicken
  • 1 1/2 cups Italian style breadcrumbs
  • 2 eggs
  • 1 cup cooked wild rice
  • 2 tbs butter
  • 1 – 8 oz package baby bella mushrooms minced
  • 1/2 small onion minced
  • 1/4 cup Whiskey – optional
  • salt & pepper to taste

Chicken WIld Rice Soup

  • 8 cups chicken broth
  • 1 cup heavy cream
  • 2 – 8 oz packages Baby Bella mushroomed diced
  • 1 cup finely diced celery
  • 1 cup diced carrots
  • 1 small onion diced
  • 3 tbs butter
  • 1/2 cup dry white wine
  • 4 tbs flour
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 cups cooked wild rice
  • salt & pepper to taste

Instructions

  • Preheat the oven to 350degrees Fahrenheit
  • In a sauce pan add the butter and heat it up until melted. Add the mushrooms and saute them until they release all their water. Add the minced onions and cook on high for 3-5 mins – making sure they don’t burn and stirring often. Add the whisky to the hot pan and cook until it’s burned off. Set the mushrooms aside to cool before adding to the meat mixture
  • In a bowl combine ground meat, breadcrumbs, eggs, sauteed mushrooms and onions, and wild rice. Season to taste salt and pepper.
  • Take a portion of the meat mixture and roll the meat mixture around in your hand to form a ball.
  • Place your meatballs on a greased baking sheet and place in the oven. Bake for 25 mins.
  • For the cream of chicken soup in a large pan sauté the mushrooms in butter. This should take about 5-7 mins.
  • Add the celery, carrots, and onions to the pan and sauté for another 5-7 mins.
  • Add the white wine to the pan and let it simmer until the liquid has evaporated. This should take another 5 mins.
  • Add the flour to the vegetables and stir it around to cover them for about 2-3 mins
  • Add the chicken broth, heavy cream, parsley, thyme, rosemary and wild rice. Salt and pepper to taste.
  • Let the soup simmer until you are ready to serve it. For this recipe I served my Chicken Wild Rice Meatballs on top of the soup. You can always add them in once they are cooked and serve them in the soup when you’re ready to eat.