Chicken Meatball Soup

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This hearty and comforting soup is perfect for a chilly evening. It’s easy to make and packed with flavor. The tender chicken meatballs are baked in the oven first and then added to the flavorful broth. It’s great to make a big batch to freeze for later.

CHICKEN MEATBALL SOUP
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This hearty and comforting Chicken Meatball Soup is the perfect meal for a chilly evening. It’s easy to make and packed with flavor. The tender chicken meatballs are baked in the oven first, and then added to the flavorful broth, which is made from a combination of butter, onion, carrots, celery, chicken stock, and pasta. The addition of spinach gives the soup a fresh and healthy touch. Enjoy this delicious soup on its own or serve it with a crusty bread for dipping into the flavorful broth.

Making the meatballs is easy. Simply combine ground chicken, chicken sausage, breadcrumbs, garlic, parsley, Pecorino Romano cheese, cream, egg, and lovely seasoning in a mixing bowl. Mix the ingredients gently with your hands, then use a tablespoon to form the mixture into 1.5-inch meatballs and place them on a sheet pan lined with parchment paper. Bake the meatballs in the oven for 20 minutes until they are cooked and lightly browned.

While the meatballs are baking, start preparing the soup. In a large, heavy-bottomed pot, heat butter over medium-low heat. Add onions, carrots, and celery and sauté until they are softened. This should take about 5-6 minutes, stirring occasionally. Pour in chicken stock and bring the mixture to a boil. Add pasta and simmer for 6-8 minutes or until the pasta is tender. Add the meatballs to the soup and allow it to simmer for 1 minute. Taste and adjust the seasoning with more lovely seasoning if needed. Finally, stir in fresh spinach and cook for 1 minute or until the spinach is wilted. Ladle the soup into bowls and sprinkle each serving with extra-grated Pecorino cheese.

This recipe makes 8 servings, so it’s great to make a big batch to freeze for later. If you want to make this soup in advance, simply freeze the broth and meatballs in separate containers, then reheat them together when you’re ready to enjoy the soup. You’ll have a comforting and delicious meal in no time!

In conclusion, Chicken Meatball Soup is the perfect meal for a cold winter evening. It’s easy to make, packed with flavor, and a great way to use up leftovers. This soup is a delicious and comforting dish that the whole family will love. Enjoy!

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Chicken Meatball soup

Chicken Meatball soup

Italian Wedding Soup is a classic dish often served at weddings and special occasions in Italy. The soup is made with a combination of meatballs, greens, and pasta in a flavorful broth

  • Total Time: 40 minutes
  • Yield: 8

Ingredients

For the meatballs:

3/4 pound ground chicken

½ pound chicken sausage, casings removed

1 cup panko breadcrumbs

2 cloves minced garlic

3 tablespoons chopped fresh parsley

3/4 cup freshly grated Pecorino Romano cheese, plus extra for serving

3 tablespoons heavy cream

1 large egg, lightly beaten

1 1/2 tablespoons Lovely Seasoning

For the soup:

3 tablespoons unsalted butter

1/2 yellow onion, diced 

3 carrots, peeled and diced 

2 stalks celery, diced 

10 cups Homemade Chicken Stock 

1 cup small pasta such as farfalle 

12 ounces baby spinach, washed and trimmed

Instructions

  1. Preheat your oven to 350°F. Prepare the meatballs.

  2. In a mixing bowl, combine ground chicken, sausage, breadcrumbs, garlic, parsley, Pecorino, cream, egg, and lovely seasoning. Mix the ingredients gently with your hands.

  3. Using a tablespoon, form the mixture into roughly a 1.5-inch meatball and place them on a sheet pan lined with parchment paper. You should have about 30 meatballs.

  4. They don’t have to be perfectly round. Bake the meatballs for 20 minutes until they are cooked and lightly browned. Set them aside.

  5. While the meatballs are baking, start preparing the soup. In a large, heavy-bottomed pot, heat butter over medium-low heat. Add onions, carrots, and celery and sauté until they are softened. This should take about 5-6 minutes, stirring occasionally.

  6. Pour in chicken stock and bring the mixture to a boil. Add pasta and simmer for 6-8 minutes or until the pasta is tender. Add the meatballs to the soup. Allow the soup to simmer for 1 minute. Taste and adjust seasoning with more lovely seasoning if needed. Finally, stir in fresh spinach and cook for 1 minute or until the spinach is wilted. Ladle the soup into bowls and sprinkle each serving with extra-grated Pecorino cheese.

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