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Nothing beats huddling up with a hot bowl filled with chicken meatballs, loads of greens, and a broth that’s got a nice zing. Whenever cold weather rolls in or I’m swamped, this one always comes through. The meatballs are tender, and even the pickiest eaters at my place dig in happily.
When I gave this a shot on a packed school night, the kids scraped up every last drop and wanted more. Now it’s on repeat here, especially once it gets chilly outside.
Cozy Ingredients
- Ground chicken: keeps meatballs moist and light; use fresh or grind your own if you want
- Italian breadcrumbs: soak up flavor and help meatballs stay together—use plain if you want less salt
- Half and half: makes the mix nice and tender—swap for milk if you wish
- Egg: holds everything together—large is best for consistency
- Parmesan cheese: brings a salty, cheesy kick—freshly grated tastes best
- Garlic: add minced for a flavor boost in both soup and meatballs
- Onion powder and Italian seasoning: make meatballs super tasty—dried versions work too
- Butter: start veggies off with real butter for extra richness
- Carrots, celery, and yellow onion: classic trio—chop small so they cook evenly
- Soy sauce and hot sauce: sneak in umami and a little heat—don’t leave these out!
- Basil, parsley, thyme, mustard powder, sage, oregano, pepper (all dried): all tossed in to layer the flavors
- Chicken broth and bouillon cube: choose a good, low-salt one for best results
- Small pasta shapes (like ditalini): boil apart to keep the texture nice—read the package for timing
- Fresh baby spinach: mix in at the very end for color, nutrition, and freshness
- Lemon juice: squeeze in fresh for brightness—firmer lemons work best
- Finishing Parmesan: creamy, savory topper at the end
Simple Steps
- Mix Up Your Meatballs:
- In a roomy bowl, gently mix ground chicken, breadcrumbs, half and half, egg, Parmesan, garlic, dried herbs, onion powder, and a pinch of salt. Be easy with it—if you go rough, the meatballs get tough.
- Bake ‘Em Golden:
- Make little 1-inch meatballs and spread 'em on a greased, pale baking sheet. Bake them at four hundred Fahrenheit for eleven minutes, then blast under the broiler for a minute until the tops brown up. Carefully scoop off and set aside.
- Build Up Your Broth:
- Drop butter in a big soup pot on medium. Toss in diced onions, carrots, and celery. Stir for five minutes so they’re soft but not browned. Add in garlic, soy sauce, hot sauce, and your dried seasonings—let them go two minutes so the flavors pop.
- Let It Simmer:
- Pour in chicken broth, add the bouillon cube, crank up the heat till it bubbles, then dial down to simmer.
- Add Meatballs and Pasta:
- Slide in the baked meatballs to gently simmer. In another pot, boil pasta like ditalini till just firm. Drain and keep it for serving—this way, pasta won’t get mushy in your soup.
- Finish with Spinach and Cheese:
- Stir spinach into the pot and let it wilt for three or four minutes. Pull off the heat. Mix in the Parmesan and lemon juice for that fresh, tangy note.
- Time to Eat:
- Spoon soup and meatballs into bowls, drop a handful of pasta on top, and add more Parmesan if you want. Dig in!
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I can’t get enough of that melty Parmesan in my bowl. It just makes the broth so tasty. Sometimes I get the kids rolling meatballs with me, and suddenly, making dinner turns into quality time.
How to Store
Keep this soup in tight containers in the fridge for up to three days. Or freeze (just skip the pasta) and it’ll last up to three months. Always boil up fresh pasta and add just before eating so it stays perfect!
Easy Swaps
Use ground turkey instead of chicken if you want. If you’re out of spinach, tear up some kale—just let it cook longer. You can switch out ditalini with orzo, pastina, or toss in leftover cooked rice from your fridge.
Ways to Serve
Honestly, this is great all by itself. But I like to put some crusty bread on the side or a fast green salad. Sprinkling extra Parmesan and a squeeze of lemon on top always takes things up a notch.
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Background
This dish pulls from Italian American comfort food and old-school soup making. Mixing chicken meatballs and veggie-loaded broths shows up in lots of places, but here, it’s all about lots of flavor and simple steps—even busy families can pull it off.
Recipe FAQs
- → How do I keep meatballs soft and juicy?
Don’t mash everything together too hard—mix just until combined. Baking instead of frying keeps them moist inside too.
- → Is it better to cook pasta by itself?
Yep, boiling the pasta on its own stops it from soaking up all the broth, so it stays nice and firm.
- → Can I swap out spinach for something else?
Sure can. Kale and Swiss chard both work. Just let kale cook a little longer till it softens up.
- → What’s the best way to stash leftovers?
Keep the soup and pasta in separate containers with tight lids. They’ll last in the fridge for about 3 days, or freeze the soup (without pasta) up to 3 months.
- → How can I punch up the soup’s flavor?
Give it some fresh lemon juice, throw on Parmesan, or splash in a bit of soy sauce or hot sauce for extra oomph without losing that classic taste.
- → Which pasta shapes should I grab?
Pick tiny ones—pastina, orzo, ditalini, or small shells. Even leftover rice works great if you’ve got some around.