Italian Chicken Meatball Soup

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)

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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.

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