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Full of meatballs, pasta, and kale, a bowlful of Chicken Meatball and Greens Soup is a welcome on a wintry evening.

Recipe by MyRecipes January 2013

Gallery

Mark Thomas; Styling: Gerri Williams

Recipe Summary

prep:
30 mins
cook:
32 mins
total:
1 hr 2 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; fat 12g; saturated fat 4g; protein 29g; carbohydrates 28g; fiber 3g; cholesterol 102mg; sodium 1491mg.
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