Chicken Meatball Soup With Ditalini.
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For this recipe you’ll need
- Dutch Oven
- Ditalini Pasta or similar
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Recipe Printable
Chicken Meatball Soup With Ditalini.
Print RecipeIngredients
For the meatballs
- 1 lb ground chicken
- ½ cup grated parmesan cheese
- 1 egg
- 2 tbsp milk
- 1 tbsp Worcestershire
- 1 tsp italian seasoning
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- avocado oil for searing the meatballs
For the soup
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 1 sweet onion, finely diced
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 bay leaf
- 32 oz chicken stock 4 cups
- 28 ounce can diced tomatoes
- 1 parmesan rind (or 2 inch chunk of parmesan cheese)
- ½ cup marinara sauce
- 1 cup ditalini pasta (uncooked) (gluten free pasta or cauliflower)
- 2 cups fresh baby spinach, roughly chopped
Instructions
Make the meatballs
- In a mixing bowl or food processor, combine ground chicken, parmesan cheese, egg, Italian seasoning, Worcestershire sauce, milk, garlic powder, salt, and pepper.
- Use an ice cream scoop to make 1″ balls and place on baking sheet.
- Heat avocado oil in a large Dutch oven over medium-high heat. Brown the meatballs on both sides, about 2 minutes per side. (They don't have to be cooked through.) Remove them from the pot and set them aside.
Make the soup
- Add the carrots, celery, and onion to the same pot you cooked the meatballs in and saute for 5 minutes or until soft and tender.
- Next, add in the tomato paste, garlic, Italian seasoning, bay leaf, marinara sauce, and salt to taste. Cook for 1 minute.
- Stir in chicken broth, diced tomatoes, and Parmesan rind. Bring the soup to a simmer over medium-high heat. Cook for 5 minutes, until the vegetables are almost tender.
- Stir in the uncooked pasta (ditalini) and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes uncovered, or until pasta is al dente.
- Then stir in spinach, let wilt for 5 minutes, and serve.Top with more parmesan cheese to serve.
Servings: 6 servings
Love you soups, Elizabeth! Always become family favorites that we make over and over again. Thank you!
Excellent!! I ended up baking the meatballs in a 400 degree oven on parchment lined cookie sheet because I was strapped for time – that way I could chop of veggies, etc. while the baked. It think they were almost done in 20 minutes? Everyone loved it – I am looking forward to having it again real soon. Thank you Elizabeth!
I love that!! Yes, 400 for about 20 sounds just right. Thank you for sharing, I am so glad you enjoyed!