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Chicken Meatball and Spinach Soup Recipe

Name: Chicken Meatball and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

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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.

Ingredients

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

Method

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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