Full of meatballs, pasta, and kale, a bowlful of Chicken Meatball and Greens Soup is a welcome on a wintry evening.
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
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
How to Make It
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.
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.
Season soup with salt and pepper. Ladle into bowls; sprinkle with grated Parmesan just before serving, if desired.