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Chicken Meatball Soup with Spinach, Parmesan, and Lemon Recipe

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4 from 49 reviews

This comforting Chicken Meatball Soup features tender baked chicken meatballs simmered in a flavorful broth loaded with vegetables, spinach, and ditalini pasta. Enhanced with Parmesan cheese and a hint of lemon juice, this hearty soup is perfect for a nutritious family meal that's both satisfying and easy to prepare.

Ingredients

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

  • 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
  • ¾ cup ditalini pasta (uncooked)
  • 4 cups baby spinach
  • ¼ cup Parmesan cheese (freshly grated)
  • Juice from 1 lemon (about 2 tablespoons)

Instructions

  1. Mix Meatballs: In a large bowl, gently combine the ground chicken, Italian breadcrumbs, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix just until combined to avoid tough meatballs.
  2. Preheat Oven: Set your oven to 400° F (200° C) and allow it to preheat for baking the meatballs.
  3. Form and Bake Meatballs: Roll the meat mixture into 1-inch meatballs and place them on a lightly greased baking sheet. Bake for 11 minutes. For added color, broil at 475° F for up to 1 minute. Remove carefully and transfer to a plate.
  4. Sauté Vegetables and Seasonings: In a large soup pot over medium heat, melt the butter. Add diced onions, sliced carrots, and diced celery; cook for about 5 minutes until softened, stirring occasionally. Add 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.
  5. Simmer Soup Base: Pour in the chicken broth and add the chicken bouillon cube. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Add Meatballs and Cook Pasta: Add the baked meatballs to the simmering soup. In a separate pot, boil the ditalini pasta until al dente, then drain. Adding pasta to the soup just before serving prevents it from becoming mushy during storage.
  7. Add Spinach: Stir the baby spinach into the soup and allow it to wilt for about 3 to 4 minutes.
  8. Finish and Serve: Remove the soup from heat. Stir in freshly grated Parmesan cheese and lemon juice. Serve the soup ladled over the cooked ditalini pasta in individual bowls.

Notes

  • Rolling 1-inch meatballs helps them cook evenly and faster.
  • Baking then briefly broiling the meatballs gives a nice color and texture without frying.
  • Cooking pasta separately prevents it from absorbing too much broth and becoming mushy.
  • Use low-sodium chicken broth if you want to reduce the salt content.
  • Adjust hot sauce quantity to your preferred heat level.
  • This soup can be stored in the refrigerator for up to 3 days; add fresh spinach and Parmesan just before reheating.

Find it online: https://recipethrive.com/chicken-meatball-soup-with-spinach-parmesan-and-lemon-recipe/