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Chicken Meatball and Spinach Soup on a plate
Rachel Kim

Chicken Meatball and Spinach Soup

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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.