CHICKEN MEATBALL SOUP

October 29, 2018

This soup has tiny meatballs in it! That seems fun! I make the meatballs a little less than one inch thick because the smaller they are the better. 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.

Chicken Meatball SoupChicken 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.

CHICKEN MEATBALL SOUP
 
Author:
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.

Adapted from Ina Garten.

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Comments

  • Kerry

    Delicious! A perfect fall meal. I made it for just my husband and myself so we are excited to have some leftover. I have some friends with health situations that need meals provided right now and this would be a wonderful recipe to bring to them.
    Thanks, Rachel!

    • Rachel Schultz

      Wonderful! Thanks Kerry.

  • Andrea Pierce

    Can I use dried parsley in the meatballs?

    • Rachel Schultz

      Absolutely!

  • Hello from Melissa French, The More With Less Mom. I have included your Italian Wedding Soup in my May Real Food Meal Plan. This is one of my favorite soups. Thanks for sharing! http://www.morewithlessmom.com/index.php/2014/05/05/may-real-food-monthly-meal-plan/

  • […] Recipe: Italian Wedding Soup […]

  • Vanessa H

    I made this last night for dinner, and actually doubled it to have lunch leftovers for the week. It has been super chilly out, so it was the perfect meal! Yum. Thanks for the recipe.
    P.S. I love the tasty meatballs – I want to make them again for other dishes as well.

    • Rachel Schultz

      Wonferful! Thank you Vanessa!

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