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Chicken Meatball and Greens Soup

Photo: Mark Thomas; Styling: Gerri Williams
Prep time 30 mins
Cook time 32 mins
Yield Serves: 6
Full of meatballs, pasta, and kale, a bowlful of Chicken Meatball and Greens Soup is a welcome on a wintry evening.

Ingredients

  • Meatballs:
  • 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
  • Soup:
  • 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

Nutrition Information

  • calories 331
  • fat 12 g
  • satfat 4 g
  • protein 29 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 102 mg
  • sodium 1491 mg

How to Make It

  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.