This soup has tiny meatballs in it! Yes! That seems fun! I make the meatballs a little less than one inch thick because the smaller they are the better, in my opinion. They say for a good soup every ingredient should be able to fit on a spoon! My family loves soups, and it is one of my favorite meals to prepare too. Don’t forget crusty bread. Also the tiny noodles in the soup along with it are charming; here I served using ditalini!
Chicken Meatball Soup
Serves six
1 pound ground chicken
2/3 cup panko bread crumbs
1/2 cup grated parmesan
1 egg
1 teaspoon garlic powder
1 tablespoon dried parsley
3 teaspoons salt, divided
1 teaspoon pepper
3 carrots, diced
1 onion, diced
3 celery stalks, diced
1 tablespoon olive oil
8 cups vegetable broth
1/2 cup white wine
3 cups small pasta (I used ditalini)
5 ounces spinach
Grated parmesan
Preheat oven to 350 degrees.
Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into 3/4 inch meatballs and arrange in a lined 9×13 baking dish. Bake for 30 minutes.
Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
Once boiling, add pasta and cook for 6 minutes.
Add meatballs and cook for 1 minute.
Add spinach and cook for 1 more minute.
Serve topped with parmesan.
- 1 pound ground chicken
- ⅔ cup panko bread crumbs
- ½ cup grated parmesan
- 1 egg
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 3 teaspoons salt, divided
- 1 teaspoon pepper
- 3 carrots, diced
- 1 onion, diced
- 3 celery stalks, diced
- 1 tablespoon olive oil
- 8 cups vegetable broth
- ½ cup white wine
- 3 cups small pasta (I used ditalini)
- 5 ounces spinach
- Grated parmesan
- Preheat oven to 350 degrees.
- Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into ¾ inch meatballs and arrange in a lined 9x13 baking dish. Bake for 30 minutes.
- Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
- Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
- Once boiling, add pasta and cook for 6 minutes.
- Add meatballs and cook for 1 minute.
- Add spinach and cook for 1 more minute.
- Serve topped with parmesan.
Adapted from Ina Garten.
