Lemon Chicken Meatball Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course, Soup
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Cuisine
American
Lemon Chicken Meatball Soup
Description
This soup centers on small, flavorful chicken meatballs made by binding ground chicken with breadcrumbs, Parmesan cheese, garlic, and lemon zest. After browning the meatballs, they are simmered along with sautéed onion, celery, and garlic, enriched by chicken stock and a Parmesan rind. The addition of frozen spinach and tiny pasta shapes bring heartiness and body.
The final touch of freshly squeezed lemon juice and extra lemon zest brightens the broth, balancing the richness of the meatballs and cheese. The soup has a well-rounded texture with tender meatballs, soft pasta, and wilted greens.
Serve the soup with additional Parmesan cheese and lemon wedges to adjust seasoning and acidity at the table. This is a satisfying bowl that pairs well with crusty bread for a complete meal.
Ingredients
- 1 pound ground chicken
- ¼ cup breadcrumbs
- 2 teaspoons lemon plus extra for topping, zest
- 2 tablespoons Parmesan Cheese plus more for topping, finely grated
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 2 celery diced, stalks
- 1 parmesan rind
- 6 cups chicken stock
- 10 ounces spinach frozen
- 12 ounces pasta like ditalini or annellini, tiny cut
- 1 lemon juice freshly squeezed
- lemon for serving, wedges
Instructions
- In a bowl, combine the chicken with the breadcrumbs, parmesan cheese, half of the minced garlic, lemon zest and a big pinch of salt and pepper. Mix until just combined, then form the mixture into mini meatballs.
- Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.
- Keep the pot over medium heat and add the remaining olive oil. Stir in the onion, celery and garlic with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot.
- Add in the broth and the parmesan rind. Bring the mixture to a simmer. Stir in the frozen spinach and lemon juice. Stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper as needed.
- Serve in bowls and serve with parmesan, lemon wedges and fresh lemon zest.
User Reviews
Overall Rating
5
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