Chicken Meatball Soup
Chicken Meatball Soup will become a family favorite. You can easily double this recipe for leftovers throughout the week.
Ingredients
- 1 lb. ground chicken
- 1 egg
- 1/4 cup Romano cheese
- 4 garlic cloves, minced, divided
- 1 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup bread crumbs
- 2 Tbsp. canola oil, divided
- 1 onion, chopped
- 4 cups spinach or escarole
- 32 oz. low-sodium chicken stock
- 4 cups water
- 1 can (28 oz.) diced tomatoes
- 1 1/2 cups ditalini pasta
- 1/3 cup grated Parmesan cheese
Instructions
- Combine ground chicken, egg, Romano cheese, 2 cloves garlic, basil, parsley, salt, pepper and bread crumbs in a large bowl; mix until combined. Roll mixture into 1 to 1/2-inch meatballs. Set aside.
- Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion and cook for 5 minutes until soft and translucent. Add in spinach and remaining 2 cloves garlic; cook for 2 to 5 more minutes. Remove from pot and set aside.
- Add remaining canola oil to the pot. Add chicken meatballs and cook for 6 to 8 minutes. Once meatballs are browned, add onion and spinach mixture back to the pot. Add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and cheese, cook for 8 to 10 minutes until pasta is cooked through.
