Chicken Meatball Soup

Mini chicken meatballs are a scrumptious addition to this fresh take on classic chicken noodle soup.

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Poach the extra chicken meatball mixture from the Greek-Style Chicken Meatballs in chicken broth for this nourishing soup that's hearty enough for a weeknight dinner. Perfect when paired with some crusty bread and a fresh green salad.

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Total Time : 25 minutes
Prep Time : 10 minutes
Cook Time : 15 minutes
Servings : 4

Ingredients

About 1/2 pound chicken meatball mixture (one-half of the reserved portion from the Greek-Style Chicken Meatballs
5 cups chicken broth, low sodium
2 large carrots, peeled and cut into 1/8-inch round slices
2 stalks celery, cut into 1/8-inch round slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup baby spinach leaves
2 cups cooked mini bowtie pasta or elbow pasta

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Directions

step 1Shape the meatball mixture into about 16 small meatballs, around 1/2 inch in diameter. In a large pot, bring the chicken broth to a boil. Add the meatballs, carrots, celery, salt and pepper. Cover and simmer for 15 minutes.

step 2Add the spinach leaves and pasta, and cook a minute or two more until the spinach is wilted. Serve immediately with crusty bread and a salad, if desired.

chef's notes

You can cook the meatballs ahead of time in a large nonstick skillet with 2 Tablespoons of olive oil until browned and then freeze them for up to two weeks. When you’re ready, just thaw the meatballs and add them to the soup base.

The Chicken Meatball Soup can be placed in medium Ziploc® Brand Twist 'n Loc® Containers and refrigerated for up to one week or frozen for up to one month.

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