Active Time
40 Mins
Total Time
50 Mins
Serves 8 (serving size: about 1 3/4 cups soup and 2 tsp. cheese)

Here’s a fun and comforting take on chicken soup. We use ground chicken and turn it into super-savory, Parmesan-flavored meatballs. Loads of sliced carrots dot the soup (somehow, most other chicken soups don’t have enough carrots), and big handfuls of baby spinach gently wilt into the broth. A finishing flourish of grated Parmesan cheese enriches every satisfying bowl.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Line a large rimmed baking sheet with foil; coat foil with cooking spray. Place chicken in a medium bowl. Add panko, 1/4 teaspoon salt, oregano, half of cheese, garlic, and egg; mix well to combine. Shape into 32 meatballs (about 2 tablespoons each) and arrange on prepared pan. Bake at 400°F for 15 minutes or until cooked through. Increase heat to high broil (do not remove pan from oven); broil 2 to 3 minutes or until lightly browned.

Step 3

Meanwhile, heat oil in a large Dutch oven over medium heat. Add carrot, onion, and celery; cook 10 minutes or until softened, stirring occasionally. Stir in stock, pepper, bay leaves, and remaining 3/4 teaspoon salt. Bring to a boil; reduce heat, and simmer 15 minutes or until carrot is tender. Gradually add spinach, stirring just until spinach wilts. Gently stir in cooked meatballs. Sprinkle soup with remaining cheese.

You May Like