CHICKEN MEATBALL SOUP
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Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
  4. Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
  5. Once boiling, add pasta and cook for 6 minutes.
  6. Add meatballs and cook for 1 minute.
  7. Add spinach and cook for 1 more minute.
  8. Serve topped with parmesan.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/10/29/chicken-meatball-soup/