For the Meatballs 2 pounds ground chicken 1 egg 1/2 cup Italian breadcrumbs 5 cloves garlic, minced 1/3 cup fresh parsley, finely chopped 3/4 teaspoon salt 1/4 teaspoon black pepper
For the Soup Olive oil 1 yellow onion, diced 1 1/4 cups carrots, diced 2 celery ribs, diced 6 cloves garlic, minced 8 cups chicken or vegetable broth 2 teaspoons garlic powder 2 teaspoons onion powder Salt and pepper to taste Acini de pepe pasta 4 to 5 cups fresh spinach
For Garnish Freshly grated Parmesan cheese
Instructions
In a large bowl, gently combine the ground chicken, egg, breadcrumbs, garlic, parsley, salt, and pepper. Mix just until combined, being careful not to overwork the meat. Roll into small 3/4-inch meatballs and set aside.
Heat a drizzle of olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to lightly sear each side. They do not need to be fully cooked through at this stage. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté over medium heat for about 6 minutes, until softened. Add a little more olive oil if needed.
Stir in the garlic and cook for about 1 minute until fragrant. Add the broth, garlic powder, onion powder, and season with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
Return the meatballs to the pot and let them simmer until cooked through and tender.
Meanwhile, cook the acini de pepe separately in salted water until al dente. Drain well.
Stir the fresh spinach into the soup and cook just until wilted, about 2 minutes.
To serve, add pasta to each bowl, ladle the hot soup and meatballs over the top, and finish with freshly grated Parmesan cheese
6 Comments
Ingredients
For the Meatballs
2 pounds ground chicken
1 egg
1/2 cup Italian breadcrumbs
5 cloves garlic, minced
1/3 cup fresh parsley, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
For the Soup
Olive oil
1 yellow onion, diced
1 1/4 cups carrots, diced
2 celery ribs, diced
6 cloves garlic, minced
8 cups chicken or vegetable broth
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and pepper to taste
Acini de pepe pasta
4 to 5 cups fresh spinach
For Garnish
Freshly grated Parmesan cheese
Instructions
In a large bowl, gently combine the ground chicken, egg, breadcrumbs, garlic, parsley, salt, and pepper. Mix just until combined, being careful not to overwork the meat. Roll into small 3/4-inch meatballs and set aside.
Heat a drizzle of olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to lightly sear each side. They do not need to be fully cooked through at this stage. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté over medium heat for about 6 minutes, until softened. Add a little more olive oil if needed.
Stir in the garlic and cook for about 1 minute until fragrant. Add the broth, garlic powder, onion powder, and season with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
Return the meatballs to the pot and let them simmer until cooked through and tender.
Meanwhile, cook the acini de pepe separately in salted water until al dente. Drain well.
Stir the fresh spinach into the soup and cook just until wilted, about 2 minutes.
To serve, add pasta to each bowl, ladle the hot soup and meatballs over the top, and finish with freshly grated Parmesan cheese
Omg this looks so good! I have to make this asap
I want a bite
I buy it all the time 😅😮
I added celery in my soup and I didn't like how it tasted.
Salt and peppa