Chicken Meatball Soup
This chicken meatball soup is easy to make and sure to satisfy!
- 1 pound Ground Chicken
- ½ cup Panko Breadcrumbs
- 2 tablespoon Parmesan Cheese
- 1 tablespoon Parsley (finely chopped)
- 1 tablespoon Onion (Grated or Finely Minced )
- 1 Garlic Clove (minced or grated)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Egg (slightly beaten)
- 1 tablespoon Olive Oil
- 1 Medium Onion (finely diced)
- 1 Carrot (diced)
- 1 Celery Stalk (diced)
- 2-3 Garlic Cloves (minced)
- ½ teaspoon Dried Oregano
- 14.5 ounces can Diced Tomatoes (we used fire roasted diced tomatoes)
- 6 cups Chicken Broth
- â cup Orzo (or other small pasta)
- 5 ounces Fresh Spinach
- Salt (if needed)
- You will also need: Cooking spray or oil for hands, baking sheet, parchment paper
- Preheat 350°F
- Add the ground chicken, panko breadcrumbs, parmesan cheese, parsley, 1 tablespoon grated onion, 1 garlic clove, 1 teaspoon salt, ¼ teaspoon black pepper and the egg to a large bowl.
- Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients.
- Lightly coat your hands with oil and form the ground chicken mixture into balls that are roughly 1 - 1½ inch in diameter.
- Line a baking sheet with parchment paper. Place the meatballs on the pan leaving some space between them so theyâre not touching. You should get about 24 meatballs.
- Bake the chicken meatballs on 350°F approximately 18-20 minutes or until fully cooked (165°F).
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently.
- Next, add the minced garlic and oregano, and cook 1 minute while stirring.
- Stir in the diced tomatoes and the chicken broth, while gently scrapping any bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil.
- Once the broth is boiling, lower the heat to medium-low, cover and cook for 10 minutes. Keep the soup at a simmer.
- Add the orzo to the soup, cover the pot and cook for 5 minutes (still on medium-low). Stir the soup occasionally to keep the orzo from sticking to the bottom.
- Add the meatballs to the pot, cover and cook another 5 minutes, stirring occasionally.
- Add the spinach to the pot and stir as you add it in. Continue cooking the soup for 2-3 minutes until the spinach is wilted.
- Taste the soup and add salt if needed. As a reference we added ½ teaspoon to our soup.
Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the components.
Lightly coat your hands with oil and form the ground chicken mixture into balls that are roughly 1 - 1½ inch in diameter. Place the meatballs on the pan leaving some space between them so they’re not touching.
Bake the chicken meatballs on 350°F roughly 18-20 minutes or until fully cooked (165°F). Heat the olive oil in a large pot over medium heat. Next, add the minced garlic and oregano, and cook 1 minute while stirring.
Stir in the diced tomatoes and the chicken broth, while gently scrapping any bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil.
Once the broth is boiling, lower the heat to medium-low, cover and cook for 10 minutes. Add the orzo to the soup, cover the pot and cook for 5 minutes (still on medium-low).
Stir the soup occasionally to keep the orzo from sticking to the bottom. Add the meatballs to the pot, cover and cook another 5 minutes, stirring occasionally. Add the spinach to the pot and stir as you add it in.
Continue preparation the soup for 2-3 minutes until the spinach is wilted. As a reference we added ½ teaspoon to our soup.
