Chicken Meatball Noodle Soup Recipe

Chicken Meatball Noodle Soup

This Chicken Meatball Noodle Soup is a comforting and hearty dish that’s perfect for any time of the year. The tender chicken meatballs, flavorful broth, and noodles create a delightful meal that’s sure to please everyone!

Ingredients:

For the Chicken Meatballs:

• 1 pound ground chicken
• 1/4 cup breadcrumbs (preferably whole wheat)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 8 ounces egg noodles (or any pasta of your choice)
• 2 cups fresh spinach (or kale)
• Juice of 1 lemon (optional, for brightness)

Instructions:

1. Prepare the Meatballs:

• In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
• Form the mixture into small meatballs (about 1 inch in diameter) and set aside.

2. Cook the Meatballs:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the meatballs in batches, browning them on all sides (about 4-5 minutes). Remove the meatballs from the pot and set them aside.

3. Sauté Vegetables:

• In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
• Stir in the garlic and cook for an additional 1-2 minutes until fragrant.

4. Make the Soup:

• Add the chicken broth, thyme, bay leaf, and season with salt and pepper. Bring the mixture to a boil.
• Once boiling, reduce the heat to low and return the meatballs to the pot. Let it simmer for about 10-15 minutes.

5. Cook the Noodles:

• Add the egg noodles to the pot and cook according to package instructions until al dente (usually about 6-8 minutes).

6. Add Greens and Serve:

• Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
• If desired, add the lemon juice for brightness.
• Remove the bay leaf before serving.

Tips:

• Feel free to add any other vegetables you like, such as bell peppers or peas.
• This soup can be stored in the fridge for a few days, but the noodles may absorb some of the broth. You can always add more broth when reheating.
• For a spicier kick, consider adding red pepper flakes to the soup.

This Chicken Meatball Noodle Soup is a warm, nourishing dish that is perfect for chilly evenings or when you need a little comfort food! Enjoy!