Chicken Meatball, Potato, Garbanzo Bean & Dill Soup

Now that it is finally getting cooler outside, I've been thinking about soup. Because SOUP. I decided that I needed to come up with a new soup with one of my favorite herbs, dill. I already have a delicious creamy mushroom and potato dill soup that I make in the winter but I wanted something a little lighter in calories and with a clear broth instead of a cream base. I also wanted to come up with a new crockpot recipe since I'm still in the damned ortho boot and it's really hard for me to stand and cook for any length of time.

Then I randomly purchased these Aidell's Chicken Meatballs with Carmelized Onion and BAM! magic was made.

This soup is freaking tasty as hell and has this wonderful warming quality to it which I think comes from the dill because my mushroom dill soup gives me that same feeling. At only 4 points per generous serving, this hit the spot in every way and I will definitely be making it again.

Two quick notes -

As usual I did not measure any of the seasonings so the measurements given below are all approximate. You might want to start off on the light side with the dill and then add more to your own taste. I love dill so mine had quite a bit in there but you have to be careful with it because too much can make it taste kind of bitter. BUT with that said, dill does benefit from long cooking times as it mellows the flavor of the herb the longer you cook it.

If you find you need to add more salt, try using some soy sauce! It helps add a nice, complex flavor profile and adds some of that elusive umami flavor. Just remember a little goes a long way so be sure to start small and taste as you go.

1 package of Aidell's Chicken Meatballs with Carmelized Onions
1 medium onion, diced
4 carrots, sliced into rounds
10 cups water
3 tablespoons Better than Bullion in Roasted Chicken
1 tablespoon Better than Bullion in Roasted Garlic
1 cup garbanzo beans, dry - washed and sorted
4 medium potatoes, peeled and diced
1 tablespoon garlic powder
1 tablespoon onion powder
Sea salt and black pepper to taste
2 tablespoons of dried dill weed (or more or less depending on taste)
1-2 tablespoons lemon juice


1. Put all of the ingredients except the lemon juice and the potatoes into an 6 or 8 quart crockpot on high and cook for about 5 hours or until the beans are mostly tender.

2.Add the potatoes and cook for another 1-2 hours.

3. Once the beans and potatoes are tender, add the lemon juice and stir to make sure it's all combined. Taste it and add more lemon if you are so inclined but really you only want enough lemon to add a hint of a citrusy topnote.


I'm no food photographer so I don't know that this picture will sell it or not but trust me, it was delicious.