Description
A comforting and hearty chicken meatball soup packed with flavorful vegetables and tender pasta, perfect for a chilly evening. This easy-to-make soup is versatile and great for meal prepping.
Ingredients
Scale
- 1 pound Ground Chicken
- 1 cup Bread Crumbs
- 1/2 cup Parmesan Cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 1/2 cup Onion, finely chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 6 cups Chicken Broth
- 2 cups Water
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 2 cups Spinach
- 1 cup Small Pasta (like orzo or ditalini)
Instructions
- In a large mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, minced garlic, finely chopped onion, salt, pepper, and your favorite herbs. Mix gently until just combined and shape the mixture into 1-inch meatballs.
- Heat a large pot over medium heat and drizzle with olive oil. Add meatballs in batches, searing each for about 4-5 minutes until browned. Remove and set aside.
- In the same pot, add more olive oil if needed and sauté chopped onion, carrots, and celery over medium heat for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth and water, scraping the bottom of the pot. Bring to a gentle simmer.
- Add small pasta and simmer for another 8-10 minutes or until al dente. Stir occasionally.
- Return browned meatballs to the pot and add fresh spinach, allowing it to wilt for 2-3 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot in bowls.
Notes
- Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Consider leaving out the pasta until reheating to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg