Chicken Meatball Soup

It’s that time of year again … soup making time.

Not that I don’t make soups year round. It’s just that I kick it into high gear when the weather gets cooler.

This chicken meatball soup uses lean breast meat ground up in my food processor and a half package of chopped spinach. The result is delicious and filling.

Chicken Meatball  and Spinach Soup – serves 4-6

Meatballs – makes 16 meatballs (292 gm, divided into 16 x 18 gm portions)

210 gm chicken breast, ground
1 egg
3/4 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/8 tsp several shakes of garlic powder
1/4 tsp dried parsley
1/4 tsp salt
1/8 tsp ground black pepper

For the Soup

3/4 cup orzo, tubettini, ditalini or other small pasta
4 cups chicken stock
1 cup carrots, peeled and sliced thinly
1 cup chopped spinach, frozen and thawed*

* Swiss chard was used in the original recipe that inspired this.

In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.

In a large pot, heat 1 tbsp of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.

In the same pot, heat the remaining tbsp of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

Add the chicken stock and bay leaf. Cover and bring to a boil.

Once boiling, add the pasta and meatballs. Cover and simmer for 7-8 minutes, until the pasta is tender.

Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.

Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.

Ladle into bowls and serve.

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