Italian Chicken Meatball Soup

Ingredients

For Chicken Meatballs:

  • 1 1/4 lb.  Chicken Breasts, (ground)
  • 1/3 cup Grated Parmesan
  • 1 tbsp. Dried Oregano, (or Dried Italian Herbs)
  • Juice of 1 Lemon, ((optional) and add the lemon zest)
  • 3 Garlic Cloves, (minced)
  • 1 large Egg, (whisked)
  • 1 tsp. Red Pepper Flakes
  • 3/4 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

For Soup:

  • 2 Carrot Sticks, (finely chopped)
  • 2 Celery Stalks, (finely chopped)
  • 1/2 White Onion, (finely diced)
  • 1-2 Rosemary Sprigs
  • 4-5 cups Fresh Spinach
  • 8 cups Chicken Broth or Bone Broth
  • Salt & Pepper, (to taste)

Instructions

For Chicken Meatballs:

  1. In a large bowl, combine all the ingredients EXCEPT the extra virgin olive oil. Use your hands to mix the batter together well.
  2. In a large frying pan over medium high heat, add in the 1 tbsp. extra virgin olive oil. Use 1 tbsp. or a small ice cream scooper to measure each meatball (makes 20-22 total). Cook the meatballs in batches until golden and crisp on the edges, about 4-5 minutes.

For Soup:

  1. Using the same pan from cooking the chicken meatballs, sauté the chopped carrots, celery, and diced onion until fragrant, about 3-4 minutes.
  2. Add the chicken broth and rosemary sprigs, then bring to a boil. Add in the chicken meatballs, then simmer until chicken is completely cooked, about 10-15 minutes.
  3. Stir in the spinach until wilted (about 4-5 minutes). Season with salt and black pepper, to taste. Serve warm.