Chicken Meatball Soup

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Mix ingredients - In a large mixing bowl, combine ground chicken, egg, 2 minced garlic cloves, panko, cheese, parsley, Italian seasoning, salt, and pepper in a large mixing bowl.
1 lb ground chicken, 1 egg, ½ cup panko, ½ cup grated Parmigiano-Reggiano cheese, 2 cloves garlic, ¼ cup flat-leaf parsley, ½ teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon ground pepper
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Form meatballs - Gently toss with your hands and break up the meat until evenly mixed. Then use your hands to roll and shape 1-inch meatballs.
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Cook meatballs - In a large pot or dutch oven, add 1 tablespoon of oil and warm on medium heat. Add meatballs to the pot, leaving some space between them. Cook on one side until browned, about 3-5 minutes, then use a spoon to gently flip over. You’ll know the meatballs are done on one side when they detach from the pot easily. Allow the meatballs to cook on the other side for an additional 3-5 minutes until browned. Then, transfer the meatballs from the pot to a plate and set aside.
2 tablespoon olive oil
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Cook vegetables - Add another tablespoon of olive oil to the pot, then add the onion cut side down and carrots and allow to cook for 3-5 minutes. Stir in garlic and cook for an additional minute. Add potatoes, parsley, meatballs, and stock and allow to simmer with the lid on for 30 minutes. Salt to taste.
1 onion, 3-4 medium carrots, 2-3 yukon potatoes, 1 small bunch parsley, 2 qts stock, kosher salt, 2 cloves garlic
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Add spinach - Carefully remove the onion and parsley bunch from the soup, then add the spinach to wilt. Serve in bowls and enjoy.
1 cup spinach

Equipment

Ingredients

Chicken Meatballs

Soup

Instructions

Notes

Nutrition