Chicken Soup With Mini Meatballs Recipes

CHICKEN SOUP WITH MINI MEATBALLS AND SPINACH

Chicken Soup With Mini Meatballs and Spinach image

The success of this soup will depend on the quality of your chicken broth so use the best! Frozen spinach can be used in place of fresh.

Provided by Kittencalrecipezazz

Categories Meat

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

3 quarts chicken broth
2 1/2 cups fresh spinach, packed (stems removed and rinced)
1 cup finely diced carrot
2 cups cooked small shell pasta (or use cooked rice)
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)
grated parmesan cheese
1/2 lb extra lean ground beef
2 fresh garlic cloves, minced
1 egg
3 tablespoons grated parmesan cheese
2 tablespoons dry breadcrumbs
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon fresh ground black pepper

Steps:

For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
Shape into 3/4-inch balls and place on a plate.
In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
Add in cooked pasta or rice and heat through.
Season with black pepper.
Ladle into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 172.7, Fat 4.1, SaturatedFat 1.5, Cholesterol 36.5, Sodium 985, Carbohydrate 17.7, Fiber 1.2, Sugar 1.8, Protein 14.8

CHICKEN SOUP WITH MINI-MEATBALLS

Chicken Soup With Mini-Meatballs image

Make and share this Chicken Soup With Mini-Meatballs recipe from Food.com.

Provided by MA HIKER

Categories Low Cholesterol

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb ground turkey
1/4 cup cold water
1 egg, beaten
1/3 cup onion, finely minced
1/2 cup plain breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
fresh ground black pepper
8 cups chicken broth
2 large carrots, chopped
1/2 onion, chopped
2 celery ribs, chopped
1 cup orzo pasta or 1 cup Italian pastina
1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces

Steps:

In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
Shape the mixture into small 1-inch meatballs.
In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
(I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).

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