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 (see notes)
- 4 cups baby spinach
- ¼ cup Parmesan cheese, freshly grated
- Juice from 1 lemon, about 2 tablespoons
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken, Italian breadcrumbs, half and half, whisked egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Mix well until all ingredients are evenly incorporated.
- Form and Brown the Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Heat a large pot over medium heat and carefully brown the meatballs on all sides, about 2-3 minutes per side. Remove meatballs from the pot and set aside.
- Sauté Aromatics: In the same pot, melt butter over medium heat. Add diced yellow onion, sliced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened, approximately 5-7 minutes.
- Add Seasonings: Stir in soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, ground sage, and pepper. Mix well to coat the vegetables with the herbs and spices.
- Add Broth and Bouillon: Pour in the chicken broth and add the chicken bouillon cube. Stir to dissolve the bouillon cube completely.
- Simmer the Soup: Return the browned meatballs to the pot. Bring the soup to a boil, then reduce to a simmer. Cook for about 15 minutes to allow the meatballs to cook through and the flavors to meld.
- Cook Pasta: Add the uncooked ditalini pasta to the soup. Continue cooking for another 8-10 minutes until the pasta is tender but not mushy.
- Add Spinach and Final Touches: Stir in the baby spinach and cook until just wilted, about 1-2 minutes. Remove the pot from heat, then stir in freshly grated Parmesan cheese and lemon juice to brighten the flavors.
- Serve: Ladle the hot soup and meatballs into bowls and garnish with additional Parmesan if desired. Serve immediately for a warm, hearty meal.
Notes
- Ditalini pasta is preferred for its small size and shape, which holds well in soup. You can substitute with other small pasta shapes like orzo or small shells if unavailable.
- Half and half can be replaced with whole milk or any milk alternative for a lighter version.
- For a spicier soup, increase the amount of hot sauce to taste.
- To make the soup gluten-free, substitute the Italian breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
