Description

This Chicken Meatball Soup is a heartwarming blend of tender meatballs, vibrant veggies, and flavorful broth, perfect for chilly evenings.

Ingredients

For the Meatballs:

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

For the Soup Base:

6 cups chicken broth
2 cups water

For the Vegetables:

2 medium carrots, diced
2 stalks celery, diced
2 cups spinach

For the Pasta:

1 cup small pasta (like orzo or ditalini)

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Instructions

1. In a large mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, minced garlic, chopped onion, salt, pepper, and any desired herbs.

2. Mix gently until just combined and shape into 1-inch meatballs.

3. Heat a large pot over medium heat and drizzle with olive oil. Sear meatballs in batches for 4–5 minutes until browned. Remove and set aside.

4. In the same pot, add more olive oil if needed and sauté onion, carrots, and celery for 5–7 minutes, stirring occasionally.

5. Pour in chicken broth and water, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.

6. Add pasta and simmer for 8–10 minutes, stirring occasionally, until pasta is al dente.

7. Return browned meatballs to the pot and add fresh spinach. Cook for 2–3 minutes until spinach wilts.

8. Taste the soup and adjust seasoning with additional salt and pepper as desired.

9. Serve hot in bowls.

Notes

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

For best results, store pasta separately and add when reheating to maintain texture.

You can substitute spinach with kale or Swiss chard, and the chicken with ground turkey, pork, or beef if desired.