Description
This comforting Chicken Meatball Soup features tender baked chicken meatballs simmered in a flavorful, aromatic broth with fresh vegetables and spinach. The addition of ditalini pasta and a squeeze of lemon brightens this hearty, nourishing soup, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Meatballs
- 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
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
Soup Base
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 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
Additional Ingredients
- ¾ cup ditalini pasta, uncooked
- 4 cups baby spinach
- ¼ cup Parmesan cheese, freshly grated
- Juice from 1 lemon (about 2 tablespoons)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground chicken, Italian breadcrumbs, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined to avoid tough meatballs.
- Preheat Oven: Heat your oven to 400°F (204°C) to get ready for baking the meatballs.
- Form and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them evenly spaced on a lightly greased, light-colored baking sheet. Bake for 11 minutes until cooked through. Optionally, broil at 475°F for up to 1 minute to add extra color. Carefully transfer cooked meatballs to a plate with a spatula and set aside.
- Sauté Vegetables: In a large soup pot, melt butter over medium heat. Add diced onions, sliced carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Add Aromatics and Seasonings: Stir in minced garlic, soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, sage, and pepper. Cook for an additional 2 minutes to release flavors.
- Add Broth and Bouillon: Pour in the chicken broth and add the chicken bouillon cube. Bring the soup to a boil, then reduce heat to a simmer.
- Simmer Meatballs and Cook Pasta: Add the baked meatballs into the simmering soup to warm through. Boil the ditalini pasta separately until al dente, then drain to prevent the pasta from absorbing too much broth.
- Add Pasta and Spinach: Place cooked pasta into serving bowls. Add baby spinach to the simmering soup and cook for 3-4 minutes until just wilted.
- Finish and Serve: Remove the soup from heat. Stir in freshly grated Parmesan cheese and fresh lemon juice. Ladle the soup over the pasta in bowls and serve immediately.
Notes
- Cooking pasta separately keeps it from becoming mushy as it doesn’t soak up too much broth during storage.
- Using a light-colored baking sheet helps monitor browning while baking meatballs.
- Baking and brief broiling the meatballs ensure they stay tender and get a nice color without overcooking.
- Adjust hot sauce amount to preference for spice level.
- Substitute half and half with milk if preferred for lighter meatballs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken meatball soup, easy chicken soup, Italian chicken soup, ditalini pasta soup, hearty soup recipe
