Chicken Meatball and Greens Soup

Chicken Meatball and Greens Soup Recipe
Photo: Mark Thomas; Styling: Gerri Williams
Full of meatballs, pasta, and kale, a bowlful of Chicken Meatball and Greens Soup is a welcome on a wintry evening.

Yield:

Serves: 6

Recipe Time

Prep: 30 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 331
Fat 12 g
Satfat 4 g
Protein 29 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 102 mg
Sodium 1491 mg

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

Preparation

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.

Note:

January 2013
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