Ingredients:

  • 1 lb (454g) ground chicken
  • 1/4 cup (25g) breadcrumbs (plain or Italian seasoned)
  • 1/4 cup (20g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 cup (100g) small pasta (ditalini, orzo, or elbow macaroni)
  • 3/4 cup (180ml) heavy cream (or half-and-half for a lighter version)
  • 2 cups (50g) baby spinach

Instructions:

  1. In a large bowl, combine all meatball ingredients and mix gently until just combined. Form into small, roughly 1-inch meatballs.
  2. Heat 1 tablespoon of oil in the soup pot over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pot. Remove and set aside. (They don't need to be cooked through.)
  3. Add the remaining oil to the pot. Sauté the onion, carrots, and celery until softened. Add garlic and cook briefly until fragrant.
  4. Pour in the chicken broth, add thyme and basil, and bring to a simmer. Add the browned meatballs and pasta. Simmer until the meatballs are cooked through and the pasta is tender.
  5. Stir in the heavy cream (or half-and-half) and spinach, if using. Simmer until the greens are wilted.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or Parmesan cheese, if desired.