Supper Time: Chicken Meatball Soup with Spinach and Pasta

3 Jan

Holy balls it’s cold out today. 8 degrees when I woke up. The kind of cold that freezes the snot in your nose when you breathe in and makes your eyes water. Winter has landed. Happy New Year from Mother Nature. Yowza.

What warms the bones on a frigid cold day like today?  Homemade soup. MMM soup. Filling, hearty, and this one is quick and easy and fairly healthy with the pile of spinach and the chicken starring as the meat for this dish. Because it’s January of a new year and we know that everyone will be gung ho for the next month trying to stick to their resolution of dieting and losing weight. Me, I’m just glad the holiday binge eating is over and I can get back to eating like a normal person. (Normal meaning that cookies are not part of my daily meal plan, and I can eat meals AT HOME instead of running around all over creation visiting…and grazing…on other peoples food) This is kind of like a lazy version of wedding soup. But it’s still just as good. Add more spinach to the soup if you like to. Double the meatball recipe. Substitute collard greens or kale for the spinach. Whatever tickles your fancy. It’s adaptable. It’s dinner, from scratch and on the table in under an hour – that includes making the meatballs! How awesome is that??? It’s even better the next day, once the noodles and the meatballs have soaked up more of the broth. Make this. Your tummy will thank you. Seriously. It will say “mmm…thanks”.

Chicken Meatball Soup with Spinach and Pasta
1 lb package pasta – whatever shape you want
1 tablespoon extra-virgin olive oil
1 large garlic clove, very finely chopped
2-3 32oz cartons chicken broth (depending on how brothy you want your soup. The orzo will soak up broth)
Chicken meatballs (1 pound ground chicken mixed with 1/4 cup bread crumbs, 1/4 cup ricotta cheese, 3tbsp chives, 1/2tsp garlic salt and then rolled into 1in balls)
Kosher salt and freshly ground black pepper to taste
One 5-ounce bag baby spinach (I add 2 bags. we like a lot of spinach)
1-2 eggs, whisked to combine

In a large pot add the chicken broth and bring to a boil.
Add the chicken meatballs and cook in the simmering broth for 10 minutes. Add the garlic to the chicken broth, then add your pasta and cook to package directions. Right before the pasta is al dente, add the whisked eggs stirring with the whisk to create egg threads.
Turn off burner and remove pot from heat. Add the baby spinach and stir, until the spinach is wilted, about 1 minute. Season with kosher salt and black pepper to taste. Ladle the meatball-and-pasta soup into shallow bowls, top with shaved parmesan and serve.

*I add some more ricotta to the broth once the soup is done to give it a creamy flavor, about 1/2 cup. You don’t have to do this.

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6 Responses to “Supper Time: Chicken Meatball Soup with Spinach and Pasta”

  1. Courtney @ Neighborfood January 3, 2013 at 3:33 pm #

    This looks so freaking good. It’s so cold, I’m typing with mittens on. No joke. Can’t wait to have a bowl of this soup between my fingers!

    • seasonedwithsarcasm January 3, 2013 at 4:27 pm #

      Thanks Courtney! And oh my goodness! Mittens!!! Although I do wish I had my warm fuzzy slippers on right now. Boots and socks just aren’t keeping my toes warm at my desk today!

  2. Heidi @ lightlycrunchy January 3, 2013 at 10:11 pm #

    This looks like something that I was craving just the other night. It’s definitely soup season.

    • seasonedwithsarcasm January 4, 2013 at 2:47 pm #

      It certainly is soup season! I start getting into making a big pot on Sunday’s in the fall. Now that it’s winter, it’s all I want to eat all week long!

  3. Megan @ MegGoesNomNom January 20, 2013 at 12:54 am #

    This sounds like a tasty soup – love meatballs in a soup.

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