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.

How to Make It

Step 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.

Step 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.

Step 3

Season soup with salt and pepper. Ladle into bowls; sprinkle with grated Parmesan just before serving, if desired.

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