Chicken Meatball Soup
User Reviews
5
Chicken Meatball Soup
Description
Ground chicken mixed gently with breadcrumbs, egg, Parmesan, garlic, and seasonings forms small meatballs that are baked for a lightly browned exterior. Baking avoids tough meatballs from over-mixing or frying.
The soup base is prepared by sautéing onions, carrots, celery, and garlic with soy and hot sauce and a mixture of dried herbs and mustard powder, creating a rich and flavorful broth. Chicken broth and bouillon cube build the liquid component. Meatballs are simmered briefly in the broth to integrate flavors.
Pasta is cooked separately and added to individual bowls to prevent over-softening in the soup. Fresh spinach is wilted in the hot broth before serving with fresh Parmesan and a squeeze of lemon juice to brighten the flavors. This combination makes a hearty, comforting soup with varied textures.
Optional crockpot method is available, cooking on low or high for several hours. Leftovers store well refrigerated for days or frozen, but pasta is best cooked fresh to avoid sogginess. Kale can be substituted for spinach with extended cook time. Fresh lemon juice and quality Parmesan enhance the soup's brightness and richness.
Ingredients
Meatballs
- 1 lb. ground chicken
- ½ cup breadcrumbs Italian style
- 3 tablespoons half and half can sub milk
- 1 egg whisked
- 3 tablespoons Parmesan Cheese grated
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
Soup
- 2 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrot sliced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoon dried basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon thyme dried thyme
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 7 cups chicken broth
- 1 chicken bouillon cube
- 3/4 cup ditalini pasta uncooked. See notes
- 4 cups baby spinach
- ¼ cup Parmesan Cheese freshly grated
- lemon juice about 2 tbsp, juice from 1 lemon
Instructions
- Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough. Measure out remaining ingredients before beginning.
- Preheat oven to 400° F.
- Roll the meat mixture into 1-inch meatballs (no larger), and transfer to a light-colored, lightly greased baking sheet. Bake for 11 minutes. Broil at 475° F for up to 1 minute to add a little more color. Remove and use a spatula to transfer to a plate.
- Meanwhile, melt the butter in a soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes, stirring periodically. Add the garlic, soy sauce, hot sauce, and seasonings and cook for 2 minutes.
- Add the chicken broth and chicken bouillon cube. Bring the soup to a boil, then reduce to a simmer.
- Add the meatballs and simmer gently while you boil the pasta separately until al dente. Drain and add the pasta to serving bowls. (Otherwise, the pasta tends to absorb the broth during storage and can become mushy.)
- Add the spinach to the soup and let it wilt, about 3-4 minutes.
- Remove from heat and stir in the Parmesan cheese and lemon juice. Ladle into serving bowls and serve.
Notes
- Cook pasta separately and add to individual bowls to keep it from becoming mushy in leftovers.
- Use small pasta shapes like ditalini, small shells, or orzo, or substitute with leftover rice for texture variation.
- The soy sauce, hot sauce, and mustard powder boost flavor subtly without overpowering the soup.
- Adding Parmesan rind while simmering the soup can intensify its richness.
- Fresh lemon juice added at the end brightens flavors more effectively than bottled lemon juice.
- Kale can replace spinach but requires additional simmering time.
- You can make ground chicken by pulsing chicken breast cubes in a food processor if desired.
- The soup can be assembled in a crockpot and cooked on low or high for several hours.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months, keeping pasta separate until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 1621mg | 68% |
| Potassium | 766mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4823IU | 96% |
| Vitamin C | 12mg | 13% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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