Ingredients

1 lb. ground chicken

½ cup Italian breadcrumbs

3 tablespoons half and half (can substitute milk)

1 egg (whisked)

3 tablespoons Parmesan cheese (grated)

3 cloves garlic (minced for meatballs)

1 teaspoon Italian seasoning

1 teaspoon salt

1 teaspoon onion powder

2 tablespoons butter

1 yellow onion (diced)

¾ cup carrots (sliced)

2 ribs celery (diced)

3 cloves garlic (minced for soup)

1 teaspoon soy sauce

1 teaspoon hot sauce

¾ teaspoon dried basil

¾ teaspoon dried oregano

¾ teaspoon dried parsley

¾ teaspoon mustard powder

¼ teaspoon dried thyme

¼ teaspoon ground sage

¼ teaspoon pepper

7 cups chicken broth

1 chicken bouillon cube

¾ cup ditalini pasta (uncooked)

4 cups baby spinach

¼ cup Parmesan cheese (freshly grated, for serving)

Juice from 1 lemon (about 2 tablespoons)

Instructions

Step 1: In a large bowl, gently mix the ground chicken, Italian breadcrumbs, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder until just combined. Avoid overmixing to keep the meatballs tender. Set aside and measure out the remaining ingredients.

Step 2: Preheat your oven to 400°F (200°C).

Step 3: Roll the meat mixture into 1-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 11 minutes. For extra color, broil at 475°F (245°C) for up to 1 minute, then transfer meatballs to a plate using a spatula.

Step 4: While the meatballs bake, melt the butter in a large soup pot over medium heat. Add diced onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in minced garlic, soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, sage, and pepper, cooking for 2 more minutes.

Step 5: Pour in the chicken broth and add the chicken bouillon cube. Bring to a boil, then reduce heat and let simmer.

Step 6: Add the baked meatballs to the soup and let them simmer gently. Meanwhile, cook the ditalini pasta separately according to package instructions until al dente, then drain. Adding pasta separately prevents it from absorbing too much broth during storage.

Step 7: Add the baby spinach to the soup and cook until wilted, about 3-4 minutes.

Step 8: Remove the soup pot from heat. Stir in freshly grated Parmesan cheese and lemon juice. Serve the soup in bowls, adding pasta to each bowl before ladling the soup over it.

Tips & Variations

For a richer broth, use homemade chicken stock instead of store-bought broth.

Baby kale can be substituted for spinach if desired.

To add extra flavor, sprinkle some crushed red pepper flakes when serving.

If you prefer a thicker soup, add a slurry of cornstarch and cold water to the broth before adding meatballs.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the meatballs and soup base in advance. Store them separately, and cook or add fresh pasta just before serving for the best texture.

Can I use frozen spinach instead of fresh?

While fresh baby spinach is preferred for texture and flavor, you can use frozen spinach. Be sure to thaw and drain it well before adding to the soup to avoid excess water.