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Chicken Meatball Soup


Serves: 6

Prep Time: 25 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Comments

For a shortcut we use frozen chicken meatballs such as Aidells. You can substitute frozen spinach for the fresh...but be sure to thaw and drain it first. This soup is always a big hit and I never make enough.

Ingredients

1 pound ground chicken

10 ounces spinach, frozen, thawed and drained well

1/3 cup bread crumbs, Italian herb flavored

1 egg(s), large

3/4 teaspoon Italian seasoning

1 teaspoon salt

1/4 teaspoon pepper, black, ground

2 tablespoons olive oil

1 onion(s), yellow or white

1 stalk celery

2 clove(s) garlic, fresh

14 1/2 ounces tomatoes, canned already chopped, with juice

2 tablespoons tomato paste

29 ounces chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/4 teaspoon Italian seasoning

1/4 cup parmesan cheese, grated

3 cups spinach, fresh baby

1/2 cup orzo or other small pasta, dry

2 tablespoons basil, fresh, chopped

Preparation

Place olive oil in a large pot over medium heat. Stir in onion, celery and garlic and cook for 3 or 4 minutes or until just soft. Stir in tomatoes, broth, tomato paste and 1/4 teaspoon of italian seasoning. Reduce heat to simmer cook for 15 minutes. Meanwhile make the meatballs. Mix together the ground chicken, frozen spinach (thawed and drained), bread crumbs, egg, 3/4 teaspoon of italian seasoning, salt and pepper. Form into small 1/2 inch meatballs. Carefully add the meatballs to the soup. Add the parmesan, stirring gently to avoid breaking the meatballs. Simmer for about 20 minutes until meatballs are cooked through. Add orzo and fresh spinach and cook for about 10 more minutes or until the pasta is cooked. Stir in the basil, and serve with parmesan at the table.

Nutrition

Per Serving About: 310 calories, 13 g fat, 3.5 g saturated fat, 0 g trans fat, 22 g protein, 25 g carbohydrates, 3 g dietary fiber, 1290 mg sodium


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