Mini Chicken Meatball, Pasta, and Vegetable Soup
User Reviews
0
0 reviews
Unrated
Mini Chicken Meatball, Pasta, and Vegetable Soup
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
Meatballs:
- 1 lb ground chicken
- 1 egg
- 2-3 tbsp Parmesan Cheese
- 1-2 cloves garlic minced
- 1 tbsp parsley chopped, fresh
- ½ tsp basil dried
- ¼ tsp oregano dried
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ¼ cup panko crumbs Italian seasoned
- 1 tbsp canola oil
Soup:
- 1 tbsp canola oil
- ½ onion diced, sweet yellow
- 3 carrot peeled and diced
- 3 celery diced, stalks
- 3 cloves garlic minced
- 1 (15 oz) diced tomatoes canned
- 8 cups chicken broth
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ½ cup ditalini pasta
- 2 cups spinach fresh, baby
- Parmesan Cheese optional, or feta cheese as topping
Instructions
- Make the meatballs by combining the ground chicken, egg, Parmesan cheese, minced garlic, fresh parsley, dried basil, dried oregano, sea salt, and freshly cracked pepper, to taste, and Italian seasoned panko crumbs together in a bowl until just combined.
- Roll into mini meatballs and place onto a plate (I filled up two plates full). Place the meatballs into the refrigerator for 10 minutes so they are easier to work with.
- Par-cook the meatballs by heating 1 tablespoon of canola oil in a large Dutch oven over medium-high heat. Add the meatballs, in batches, and cook for 4-5 minutes, carefully turning halfway through to cook on the other side, or until golden brown but not cooked all the way through (they will finish cooking in the soup).
- Remove the cooked meatballs from the Dutch oven and place them on a clean plate. Finish cooking the remaining meatballs.
- Make the soup by adding the remaining tablespoon of canola oil to the same Dutch oven and add the onion, carrots, and celery. Cook, stirring often, for 4-5 minutes then add the minced garlic.
- Cook, stirring constantly, for 1 minute then add the diced tomatoes and chicken broth, season with sea salt and freshly cracked pepper, to taste.
- Cover and cook on low for 30-40 minutes.
- Finish the soup by removing the lid and add the pasta and meatballs. Cover and cook for an additional 15-20 minutes or until the pasta is tender and the meatballs are cooked through.
- Add the spinach, stir until combined and slightly wilted, taste and re-season if needed, then ladle into bowls.
- Top with Parmesan cheese or feta cheese if desired. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
