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one ordinary bowl of clear golden chicken broth with exactly four small pale chicken meatballs, long dark wild rice grains, pale celery-root cubes and soft leek slices, with no shredded chicken, cream, mushrooms, carrots or garnish
Andre Lewis

Chicken Meatball and Wild Rice Soup

Small chicken meatballs turn this wild rice soup into a clear-broth supper with a different texture in every spoonful. Ricotta and breadcrumbs keep the meatballs tender, but the mixture still needs a short chill before shaping. Celery root brings a gentle earthy flavor without covering up the rice. Cook the wild rice separately and add it near the end so its darker cooking liquid doesn't cloud the chicken broth. Once the meatballs go in, keep the liquid at a quiet simmer rather than a rolling boil that knocks the soft pieces against one another.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup dry pure wild rice rinsed
  • 4 cups water for rice
  • 1 lb ground chicken
  • 1/4 cup whole-milk ricotta
  • 1/3 cup plain dry breadcrumbs
  • 1 large egg
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper divided
  • 1 tbsp olive oil
  • 2 leeks white and light-green parts washed and thinly sliced
  • 12 oz celery root peeled and cut into 1/2-inch cubes
  • 7 cups low-sodium chicken broth
  • 1/2 tsp dried rubbed sage
  • 1 tbsp fresh lemon juice

Method
 

  1. Bring wild rice and its water to a boil in a saucepan. Cover partly and simmer for 45 to 55 minutes until many grains split and become tender, then drain.
  2. Mix ground chicken, ricotta, breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper gently. Refrigerate for 15 minutes, then shape into 24 equal small meatballs with damp hands; the chill is included in prep time.
  3. Heat oil in a soup pot over medium heat and cook leeks for 6 minutes. Add celery root, broth, sage and remaining salt and pepper and simmer for 12 minutes.
  4. Lower meatballs individually into the gently simmering broth. Cover partly and cook for 10 to 12 minutes without vigorous stirring until the largest meatballs reach 165°F and celery root is tender.
  5. Fold in drained wild rice and lemon juice and warm for 2 minutes. Divide the broth and vegetables among 6 bowls with 4 meatballs per serving.