Chicken Meatball Soup
A comforting and hearty chicken meatball soup, loaded with fresh vegetables and rich flavors, perfect for busy weeknights.
Ingredients
For the Meatballs
- 1 pound ground chicken lean and tender, providing a blissful bite.
- 1/2 cup breadcrumbs adding a delightful texture that holds the meatballs together.
- 1/4 cup grated Parmesan cheese rich and nutty, infusing the meatballs with flavor.
- 1/4 cup parsley, chopped fresh and vibrant, elevating the dish’s look and taste.
- 1 large egg binding everything together in a creamy embrace.
- 2 cloves garlic, minced aromatic and pungent, infusing each spoonful with essence.
- Salt and pepper to taste Salt and pepper to taste simple seasonings that enhance the natural flavors.
For the Soup
- 1 tablespoon olive oil lending a glossy richness when sautéing vegetables.
- 1 medium onion, diced sweet and savory, offering a flavor base.
- 2 medium carrots, diced colorful and sweet, providing a tasty crunch.
- 2 stalks celery, diced bringing a refreshing crispness to every bowl.
- 4 cups chicken broth the heart and soul of this soup, comforting and warm.
- 1 cup water adding a perfect balance to the broth.
- 2 cups spinach or kale, chopped vibrant greens that contribute nutrition and color.
- 1 cup small pasta (like ditalini or elbow macaroni) a delightful, hearty addition.
- Juice of 1 lemon brightening the entire dish with a zesty kick.
- Fresh parsley for garnish Fresh parsley, chopped for that final touch of freshness.
- Lemon wedges for garnish Lemon wedges (for garnish) invitingly served on the side.
Instructions
Preparation
- In a spacious bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper.
- Mix until everything is well combined and form small meatballs, about one inch in diameter.
Cooking the Vegetables
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery.
- Sauté for about 5-7 minutes until the onions turn translucent and the vegetables soften.
Making the Soup
- Pour in the chicken broth and water, bringing the pot to a gentle boil.
- Add the small pasta and cook according to package instructions.
- Once the pasta is nearly ready, lower the heat to a simmer and delicately add the prepared meatballs.
- Allow them to cook for about 10-12 minutes until cooked through and tender.
Final Touches
- Stir in the chopped spinach or kale and let them wilt during the last 2-3 minutes of cooking.
- Squeeze the juice of one lemon into the pot and season with additional salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley and serve hot alongside lemon wedges.
Notes
Store leftovers in airtight containers, separating meatballs and broth to maintain texture. Can freeze portions for up to three months.