Freekeh Soup with Herby Chicken Apple Meatballs

This is one amazing bowl of soup. It’s hearty with chunks of vegetables and loaded with Freekeh, a middle eastern grain that is smoky and savory on its own.

This soup is perfect for meal prepping because you can prepare a large pot and have plenty left over for the freezer and weekday lunches. Don’t skip the fresh marjoram, it makes the soup really fragrant and gives it even more flavor the next day.

I use Bob’s Red Mill brand Freekeh and it is more and more widely available in grocery stores.


Makes 8 servings

  • 1

    lbs. ground chicken

  • 4

    tbsp olive oil, separated

  • 1

    cup peeled and diced apples

  • 1

    medium onion, diced and separated

  • 2
  • ¼

    tbsp crumbled feta

  • 1

    tsp sea salt

  • 1

    cup cracked Freekeh grain

  • 4

    cups chicken stock

  • 1

    14 oz. can chickpeas, drained

  • 2

    medium carrots, chopped

  • 1

    celery stalk, diced

  • more sea salt and black pepper to taste

  • fresh marjoram leaves

Make the Meatballs

  1. Heat a frying pan over medium heat and add 2 tbsps of the olive oil.  Add ½ the onions and cook until transparent and soft. about 3 minutes.

  2. Add the apples, Provence You've Been Gone spice blend and the sea salt and combine. Sauté for 5 minutes and remove from heat and allow to cool.

  3. In a medium-sized bowl, add the ground chicken. Using a wooden spoon, break up the meat and add the cooled onion/apple mixture. Stir to incorporate.

  4. Gently roll in the feta cheese crumbles and combine well.

  5. break off small pieces of the chicken mixture and roll into meatballs and set aside.

Make the Soup

  1. Heat the last 2 tbsp of olive oil in a soup pot over medium heat. 

  2. Add the other ½ of the onion, celery, and carrots and cook over medium heat until the onions soften about 5-7 minutes.

  3. Add the chicken stock, chickpeas and Freekah grains.

  4. Cover and cook for 35 minutes, until the Freekah is soft.

  5. Add in the meatballs and cook for 10 additional minutes.

  6. Remove from the stove adjust the seasoning withs alt and pepper, needed and garnish with fresh marjoram leaves.

Samantha Binkley