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 Base
- 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)
- 4 cups baby spinach
- ¼ cup Parmesan cheese (freshly grated)
- Juice from 1 lemon (about 2 tablespoons)
Instructions
- Mix Meatball Ingredients: In a large bowl, gently combine the ground chicken, Italian breadcrumbs, half and half, whisked egg, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and onion powder. Be careful not to overwork the mixture to keep meatballs tender.
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the meatballs.
- Shape and Bake Meatballs: Roll the mixture into 1-inch meatballs and place them on a lightly greased baking sheet. Bake for 11 minutes, then broil at 475°F for up to 1 minute to brown the tops. Remove carefully and transfer the meatballs to a plate using a spatula.
- Sauté Vegetables: In a large soup pot, melt the butter over medium heat. Add diced onions, sliced carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until vegetables soften.
- Add Flavorings: Stir in minced garlic, soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, sage, and pepper. Cook this mixture for 2 minutes to release the aromas.
- Add Broth and Bouillon: Pour in chicken broth and add the chicken bouillon cube. Bring the soup to a boil, then reduce the heat and let it simmer gently.
- Simmer Meatballs and Prepare Pasta: Add the baked meatballs to the soup to warm through. Meanwhile, cook the ditalini pasta separately until al dente, then drain well to prevent sogginess in the soup.
- Add Spinach: Stir fresh baby spinach into the soup and allow it to wilt for about 3 to 4 minutes.
- Finish Soup: Remove the soup from heat. Stir in freshly grated Parmesan cheese and the lemon juice for brightness.
- Serve: Ladle the soup into bowls, adding a portion of cooked pasta to each bowl. Serve hot and enjoy.
Notes
- Cooking pasta separately prevents it from absorbing too much broth and becoming mushy during storage.
- You can substitute half and half with milk for a lighter meatball mixture.
- Broiling the meatballs briefly adds a nice color and slight crispiness.
- Adjust the hot sauce amount to control the spice level of your soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
