Description
A comforting and classic soup featuring tender, herbed meatballs and delicate pasta in a rich, savory chicken broth with fresh spinach.
Ingredients
Scale
For the Crust:
- For the Meatballs: 1 lb ground chicken (or beef/pork blend)
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- For the Soup: 8 cups chicken broth
- 1 cup small pasta, such as acini di pepe or orzo
- 1 small onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- Salt and black pepper to taste
- Extra grated Parmesan for serving
Instructions
1. Prepare the Crust:
- In a medium bowl, combine all meatball ingredients. Mix gently with your hands until just combined. Form into small, bite-sized meatballs (about 1/2-inch in diameter). Set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Gently drop the meatballs into the boiling broth one by one. Reduce heat to a simmer and cook for 10 minutes, until meatballs are cooked through.
- Add the pasta to the soup and cook according to package directions until al dente, about 8-10 minutes.
- Stir in the fresh spinach and cook for just 1-2 minutes until wilted. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve immediately, garnished with extra grated Parmesan cheese.
Notes
You can customize the seasonings to taste.