Chicken Meatball and Greens Soup |
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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 1 |
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Full of meatballs, pasta, and kale, a bowlful of Chicken Meatball and Greens Soup is a welcome on a wintry evening. Ingredients:
1 pound ground chicken |
1/2 cup fresh bread crumbs |
2 cloves garlic, minced |
1 tablespoon chopped fresh parsley |
2 teaspoons chopped fresh sage |
2 teaspoons chopped fresh thyme |
1/2 cup grated parmesan |
1 large egg, beaten |
3/4 teaspoon salt |
3/4 teaspoon pepper |
8 cups low-sodium chicken broth |
10 cup torn mixed greens such as kale, chard and escarole |
salt and pepper |
1 cup miniature pasta or orzo |
grated parmesan, optional |
Directions:
1. Make meatballs: Preheat oven to 350ºF. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine meatball ingredients, mixing thoroughly with your hands. Roll mixture into 1-inch balls, moistening hands with water if mixture is sticky, and place in a single layer on baking sheet (make sure meatballs are not touching). Bake for 10 minutes, shaking sheet halfway through.
2. Make soup: In a large saucepan, bring broth to a simmer over high heat. Add meatballs, greens, 1 tsp. salt and 1/2 tsp. pepper. Cover, reduce heat to medium-low and simmer for 10 minutes. Stir in pasta; cook, uncovered, until pasta is tender, about 8 minutes, or as package label directs.
3. Season soup with salt and pepper. Ladle into bowls; sprinkle with grated Parmesan just before serving, if desired.
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