Although ancient in origin, French onion soup underwent a resurgence in popularity during the 1960’s due to the greater interest in French cuisine.
French onion soup is a type of soup usually based on a meat broth and onions. At some point in time, the French decided that the onions should be caramelized to bring out their natural sweetness. Then, to top things off, its garnished with Gruyere cheese on a slice of baguette and broiled in the oven.
These chicken meatballs put a bit of a different spin on that iconic soup. Made with all the classic ingredients, but turned into a main course meal. Nice to serve with either pasta or rice.
French Onion Chicken Meatballs
Preheat oven to 425 F. Line a baking sheet with foil & rub with oil.
In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 16 meatballs then place on prepared baking sheet & bake until golden & cooked through, about 25 minutes.
In a large skillet over medium heat, melt butter. Add onions & cook until very soft & golden, 25 minutes, stirring often. Add garlic & cook until fragrant, 1 minute more. Add broth & thyme & season with salt & pepper. Bring to a boil, then reduce heat & let simmer until slightly thickened, about 10 minutes.
Boil egg noodles in salted boiling water for 10-12 minutes; drain & add to sauce. Grate Gruyere & Parmesan cheeses & combine.
Divide pasta/sauce between 4 serving plates. Top each with 4 meatballs & divide cheese combo between them. If you wish, microwave each plate for a couple of minutes to melt cheese before serving.
Although rice takes top priority at our house, noodles (pasta) are always a staple nevertheless. Some years ago, we started using the ‘no yolks’ version of egg noodles.
Like many old world pasta products, there is a history. In 1976, Robert Strom created NO YOLKS. They would become the world’s first no-cholesterol egg noodle. They are made with Durum wheat semolina, corn flour, egg whites and have no problem cooking up firm and fluffy.
In Canada, they are the top selling noodle and come in a wide variety of shapes and sizes. In this recipe, I have paired them with my favorite Chia Chicken Meatballs. Does it get more healthy than that?!
No-Yolk Noodles with Chia Chicken Meatballs
In a small bowl, mix together chia seeds & water; let stand for about 20 minutes. In a large bowl, combine remaining meatball ingredients. When chia gel is ready, add to meat mixture. Using your hands, combine ingredients well. Preheat oven to 375 F. Line a baking sheet with foil & lightly coat with baking spray. Scoop into 50 meatballs; place on baking sheet & bake 10-12 minutes. Remove from oven, cool completely if you are choosing to freeze half for a later meal. Set aside the amount you are using for this meal.
Sauce / Noodles
In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Meanwhile, cook no-yolk noodles as directed on package in salted boiling water to which 1 Tbsp of olive oil has been added. Drain.
In the pot you cooked the noodles, combine noodles with sauce & meatballs. Fold together & serve topped with some parmigano-reggiano if you wish.