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Chicken Meatball and Spinach Soup
Rachel Kim

Chicken Meatball and Spinach Soup

Tiny chicken meatballs poach directly in tomato broth, eliminating the usual browning step and keeping cleanup reasonable. Roll them no larger than a walnut or the forty-five-minute promise falls apart. Total time: 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium chicken broth
  • 5 oz baby spinach

Method
 

  1. Mix the ground chicken, egg, breadcrumbs, Parmesan, Italian seasoning and salt, then shape 24 walnut-size meatballs.
  2. Heat the olive oil in a Dutch oven over medium heat and cook the onion for 4 minutes.
  3. Add the tomatoes and broth, bring to a gentle boil and lower the meatballs into the liquid one at a time.
  4. Simmer for 10 to 12 minutes, turning the meatballs once, until their centers reach 165°F.
  5. Fold in the spinach, cook for 1 minute and ladle four meatballs into each bowl with the broth.