Make the meatballs.

Cup of Yum
1. If you don’t already have cooked meatballs, you’ll want to start by making the meatballs. Use this recipe for buffalo chicken meatballs. It only takes 30 minutes to make, and you can cook the meatballs in the oven while you start preparing the soup on the stove. If you prefer, you can use shredded chicken instead of meatballs, refer to the notes below for how to do this.

Make the soup.

1. Add the olive oil to a large pot, or dutch oven on the stove over medium-high heat.
2. Add the onions, carrots and celery, cook for 5-6 minutes. Add the minced garlic and cook for an additional minute.
3. Add the chicken broth, buffalo sauce and chicken wing seasoning to the pot, and bring it to a boil.
4. Add the pasta and fully cooked buffalo chicken meatballs (from the oven, fridge or freezer) to the pot.
5. Keep at a rapid simmer for 10 minutes.
6. Add the fresh spinach leaves and cream cheese. Stir for 3-4 minutes, or until the cheese melts into the soup, then serve.
7. Optional: garnish with diced green onions, blue cheese crumbles or shredded cheddar cheese.