Chicken Meatball and Spinach Soup
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken Meatball and Spinach Soup
Ingredients
- Chicken Broth - 2 qt
- Skin-On Chicken Breasts - 12.3 oz
- Frozen spinach discs - 7.1 oz
- Egg white - 1 piece
- Pasta (corkscrew) - 4.6 oz
- Carrot - 1 piece
- Garlic - 3 cloves
- White bread - 3.5 oz
- Parsley - 1 bunch
- Vegetable Oil - 2 tablespoons
- Salt - a pinch
- White Pepper (whole) - a pinch
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Pass the chicken breast through a meat grinder (or blend it finely) until it becomes minced.
Step 3
Soak the bread in water. It is acceptable to use breadcrumbs instead of bread.
Step 4
Chop the parsley.
Step 5
Grate the garlic on a fine grater.
Step 6
Add the egg, soaked bread, chopped parsley, and grated garlic to the minced chicken. Season with salt and pepper. Mix everything thoroughly.
Step 7
Line a baking sheet with parchment paper.
Step 8
Form balls from the mixture (the ball should fit in one palm) and place them on the baking sheet.
Step 9
Put the baking sheet with meatballs in the oven for 15 minutes.
Step 10
While the meatballs are in the oven, heat the broth, dice the carrot, and sauté it in vegetable oil until golden.
Step 11
Add the diced carrot to the boiling broth. Reduce the heat.
Step 12
After 5 minutes, add small pasta (like vermicelli) and the frozen spinach (or chopped fresh spinach) to the pot. Cook for 5 minutes.
Step 13
By this time, the meatballs should be ready. Remove them from the oven and add them to the soup.
Step 14
Season with salt and pepper to taste. Turn off the heat. Let the soup steep for a while.
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