From the recipe box
Chicken Meatball Soup
Shopping list
Ingredients
0 of 22 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 400°F. Mix the chicken, breadcrumbs, half-and-half, egg, Parmesan, garlic, Italian seasoning, salt, and onion powder just until combined. Stop when no dry crumbs remain so the meatballs stay tender.
- 2
Roll the mixture into 1-inch balls and place them on a lightly greased baking sheet. Bake 11 minutes, then broil for up to 1 minute if you want more color. The centers should reach 165°F; move the meatballs to a plate.
- 3
Melt the butter in a soup pot over medium heat. Cook the onion, carrots, and celery for 5 minutes, until the edges soften. Add the garlic, soy sauce, hot sauce, basil, oregano, parsley, mustard, thyme, sage, and pepper; cook 2 minutes.
- 4
Pour in the broth and bouillon and bring it to a boil. Lower to a gentle simmer and add the meatballs. In a separate pot, cook the ditalini until al dente, then drain so it does not drink up the soup.
- 5
Stir the spinach into the soup for 3–4 minutes, until wilted. Turn off the heat and add Parmesan and lemon juice. Put pasta in each bowl, ladle soup over it, and serve.