Ingredients
Scale
- 1 lb ground chicken
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach, packed
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup acini di pepe pasta (or small pasta)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until soft and fragrant (3-4 minutes).
- In a bowl, mix ground chicken with breadcrumbs, Parmesan cheese, eggs, salt, pepper, and Italian seasoning. Form into small meatballs (about 1 inch).
- Add meatballs to the pot and brown on all sides (5-7 minutes).
- Pour in chicken broth and add diced carrots; bring to a gentle simmer.
- Stir in acini di pepe pasta and cook according to package instructions (around 8 minutes). Add fresh spinach just before serving until wilted.
- Adjust seasoning with salt or pepper as desired; sprinkle with extra Parmesan cheese before serving.
Notes
- Use fresh herbs like basil or parsley for an added flavor boost.
- For variations, substitute spinach with kale or add cooked quinoa for extra nutrition.
- Leftover soup can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg