The Shopping List: ground chicken, Italian seasonings, fresh Parmesan, Panko crumbs, carrots, celery, garlic, onion, spinach or kale, 64 ounces chicken broth, balsamic vinegar, orzo or other small pasta

Chicken Meatballs

The meatballs can be made on the same day you are making the soup OR you can make them ahead of time and freeze them or keep them in the fridge for a day or two. The meatballs can be browned in the stock pot you will be using for the soup OR you can bake them in the oven.

For oven baking:
Preheat the oven to 350°. Line a baking sheet with tin foil and spray with cooking spray.

In a mixing bowl, combine:
1 lb. ground chicken
1/2 cup Panko crumbs
2 eggs, beaten
1/3 cup fresh grated Parmesan
1 tablespoon dried parsley
1/2 teaspoon each Italian seasonings, garlic powder and black pepper
3/4 teaspoon salt.

Mix and shape into small balls. Either brown the meatballs in the soup stock pot OR place on baking sheet and bake at 350° until they are cooked through about 15-20 minutes.

Chop:
1 onion
6 carrots
3 cloves garlic
3 celery stalks
6 oz. spinach or kale

In the stock pot, saute:
the onion for five minutes
Add:
the garlic for two minutes
Add:
the carrots and celery for two minutes

Add:
1 (14 oz.) can petite diced tomatoes
6 cups chicken broth
2 cups water
1 1/2 teaspoons balsamic vinegar
1 tablespoon dried parsley
2 teaspoons Italian seasoning
8 oz. already cooked orzo
6 oz. fresh spinach or kale, chopped

Simmer about 20 minutes.

Add:
Meatballs

Simmer for 20 additional minutes. Top with freshly grated Parmesan and serve with crusty bread.

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