Chicken Meatball Soup Spinach Pasta

There are few things cozier than a steaming bowl of chicken meatball soup packed with tender baked meatballs fresh greens and a tangy broth This recipe has been my answer to chilly weekends and busy weeknights alike offering a flavorful homemade meal that even picky eaters love

The first time I made this on a busy school night my kids practically licked their bowls clean and asked for seconds I have since put this into our regular rotation especially during colder months

Ingredients

• Ground chicken: makes meatballs lighter yet still juicy look for fresh or grind your own from breasts
• Italian breadcrumbs: help meatballs hold together and absorb flavor buy unseasoned if you prefer to control salt
• Half and half: gives tenderness to the meatballs substitute with milk for a lighter option
• Egg: binds everything together choose large eggs for consistency
• Parmesan cheese: adds rich umami and saltiness use freshly grated for the best flavor
• Garlic: fresh minced for both meatballs and broth helps deepen flavor
• Italian seasoning and onion powder: boost flavor in meatballs dried herbs work nicely here
• Butter: for sautéing vegetables creates a rich base use real butter for best results
• Yellow onion, carrots and celery: the classic soffritto trio chop evenly for even cooking
• Soy sauce and hot sauce: subtle umami and gentle heat do not skip these for flavor layers
• Dried basil, oregano, parsley, mustard powder, thyme, sage and pepper: all build a complex aromatic soup
• Chicken broth and bouillon cube: use low sodium if you like and try to pick a high quality broth for best results
• Ditalini pasta or other small pasta types: cook separately to avoid sogginess check package for cook time
• Baby spinach: stirred in at the end for a burst of color freshness and nutrition buy prewashed for speed
• Juice from fresh lemon: brightens the bowl pick firm lemons for more juice
• Parmesan cheese for finishing: offers creaminess and extra savory flavor

Step-by-Step Instructions

Make the Meatball Mix:

Gently combine ground chicken breadcrumbs half and half egg grated Parmesan minced garlic Italian seasoning onion powder and salt in a large bowl Use gentle hands to keep the meatballs tender Do not overmix or they can become dense

Form and Bake the Meatballs:

Shape mixture into small 1 inch balls and place on a greased light colored baking sheet Bake at four hundred degrees Fahrenheit for eleven minutes then broil for a minute until they are golden brown Use a spatula to gently release and transfer to a plate

Prep the Broth Base:

Melt butter in a large soup pot over medium heat Add onions carrots and celery Stir and cook for five minutes until softened but not browned Add garlic soy sauce hot sauce and all dried seasonings Let cook for two minutes to bloom aromas

Simmer with Broth:

Pour in chicken broth and add the bouillon cube Increase heat to bring to a boil then reduce to a gentle simmer

Add Meatballs and Pasta:

Drop in the baked meatballs and let them gently simmer Meanwhile boil the ditalini or other pasta separately until just al dente Drain and reserve for serving Bowls will stay fresher and pasta will not turn mushy

Finish with Greens and Cheese:

Add spinach to the pot and cook just until wilted about three to four minutes Remove from heat Stir in Parmesan cheese and lemon juice for tang and richness

Serve:

Ladle soup and meatballs into bowls Add a scoop of pasta to each bowl Top with more Parmesan if desired and enjoy

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My favorite part is always the Parmesan cheese that melts into the broth and gives it that savory kick Sometimes I invite my kids to help roll the meatballs and it becomes a fun family activity in the kitchen

Storage Tips

Store this soup in airtight containers in the fridge for up to three days or freeze without pasta for up to three months Always keep the pasta separate and boil fresh when ready to serve for best texture

Ingredient Substitutions

Ground turkey can replace ground chicken with similar results If you do not have spinach try kale but give it extra cooking time to soften You can also swap ditalini for orzo pastina or even use cooked rice from the fridge

Serving Suggestions

This soup is satisfying on its own but I love to serve it with crusty Italian bread or a simple green salad A sprinkle of extra Parmesan and a squeeze of lemon at the table takes each bowl to the next level

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Cultural Context

This recipe brings together Italian American comfort and classic soup making Chicken meatballs and vegetable rich broths are traditional in many regions but this soup puts a family friendly spin on the tradition with easy prep and big flavor

Recipe FAQs

→ How can I ensure the meatballs stay tender?

Mix the ingredients gently and avoid overworking the meat. Baking instead of pan-frying helps lock in moisture for a softer texture.

→ Should the pasta be cooked separately?

Cooking the pasta separately keeps it from soaking up too much broth, ensuring it maintains the perfect al dente texture.

→ Can I substitute spinach with another green?

Yes, kale or Swiss chard work well. If using kale, simmer it a bit longer until tender.

→ How do I store leftovers for best results?

Store broth and pasta separately in airtight containers. Refrigerate for up to 3 days or freeze the soup, excluding pasta, for up to 3 months.

→ What adds extra flavor to the broth?

Fresh lemon juice, Parmesan cheese, soy sauce, and hot sauce provide depth and brightness without overwhelming the classic soup flavor.

→ What pasta shapes work best?

Small shapes like ditalini, pastina, orzo, or small shells are ideal. Leftover rice can also be used for variety.