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Chicken Meatball and Spinach Soup Recipe

Chicken Meatball and Spinach Soup recipe


This is a warm soup with chicken meatballs, spinach, and pasta. It's like a hug in a bowl! You make little meatballs and cook them with veggies and pasta. It's good for lunch or dinner and makes you feel cozy.


1 large carrot
1 stick celery
1920 ml chicken broth
3 cloves garlic
450 g ground chicken
1/2 small bunch parsley
150 g baby spinach
30 g grated Parmesan cheese, plus extra for garnish
1/2 large yellow onion
1/4 tsp black pepper
1/4 tsp crushed red pepper
2 tbsp extra virgin olive oil
1/2 tsp Italian seasoning
1/2 tsp salt
100 g small pasta, like orzo or ditalini


Wash and dry all fresh produce.
Peel the carrot, then trim off the ends. Small dice the carrot (about 6-mm cubes) and set aside.
Trim off and discard the ends of the celery; small dice the celery (about 6-mm cubes) and set aside.
Peel and mince the garlic cloves.
Finely chop the parsley leaves, discarding the stems.
Preheat a large pot over medium heat.
Add 1 tbsp olive oil to the pot, then add the diced carrot, celery, and minced garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
In a bowl, combine the ground chicken, half of the grated Parmesan, half of the chopped parsley, salt, and pepper. Mix until well combined and form into 1-inch meatballs.
Heat a skillet over medium heat and add the remaining 1 tbsp olive oil.
Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 7 minutes. They do not need to be cooked through at this point.
To the pot with the softened vegetables, add the chicken broth, Italian seasoning, crushed red pepper, and bring to a boil.
Once boiling, add the pasta and cook according to package instructions until al dente.
Add the baby spinach and meatballs to the pot. Simmer until the meatballs are cooked through and the spinach is wilted, about 5 minutes.
Stir in the remaining chopped parsley and adjust seasoning with salt and pepper if needed.
To serve, ladle the soup into bowls and garnish with extra grated Parmesan cheese.

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