Hello there.
Last week I had a bowl of wedding soup for the first time in years. It surprised me how much I enjoyed it and inspired me to create my own version with tiny chicken meatballs. The result is bright, comforting and easy to make.
Soup is one of those things I eat year-round — even when it’s warm outside — because a good bowl can be endlessly comforting. This recipe gives you protein, pasta and greens all in one bowl, and it’s perfect with a generous shower of freshly grated Parmesan and a slice of warm, buttered bread.
Mini Chicken Meatball Soup
Serves 4–6
Meatballs
- 1 pound ground chicken breast
- 1 large egg
- 1/4 cup Romano cheese, finely grated
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup panko breadcrumbs
Combine all meatball ingredients in a bowl and mix until just combined. Scoop about 1 tablespoon of mixture and roll into bite-sized meatballs. Set aside.
Soup
- 2 1/2 tablespoons canola oil, divided
- 1 sweet onion, chopped
- 2 garlic cloves, minced or pressed
- 4 cups raw spinach
- 32 ounces low-sodium chicken stock
- 4 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- 1 1/2 cups small pasta (ditalini or similar)
Heat a large pot over medium heat and add 1 tablespoon canola oil. Add the chopped onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the spinach and garlic, stirring until the spinach wilts. Transfer this mixture to a bowl and set aside.
Keep the pot over medium heat and add the remaining canola oil. Add the chicken meatballs and cook for 2–3 minutes on one side, then flip and cook another 2–3 minutes until lightly browned. If your meatballs are larger, cook a bit longer. Using two spoons to flip crowded, small meatballs can help.
Return the onion and spinach mixture to the pot, then pour in the chicken stock, water and diced tomatoes. Gently stir to make sure meatballs are loose and have started to float. Bring to a boil, reduce to a simmer and cook for 20 minutes so flavors meld and meatballs cook through.
Add the pasta and the grated Parmesan, then simmer another 8–10 minutes until the pasta is tender. Taste and adjust seasoning with salt and pepper if needed.
Serve hot with extra Parmesan on top and warm, buttered bread on the side for dipping. This soup is a hearty, satisfying meal that balances tender chicken meatballs, bright tomatoes and spinach with the comforting bite of pasta.
Enjoy — that tiny meatball is almost too cute to eat.