A warm, comforting, classic soup filled with tender meatballs, soft vegetables, fresh spinach, and tiny pasta pearls — perfect for cozy dinners.
Ingredients
For the Meatballs
- 1 lb ground chicken (or turkey, or traditional beef/pork mix)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/3 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2–3 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 3/4 cup acini di pepe or any tiny pasta
- 3 cups fresh spinach (or escarole)
- Salt & pepper to taste
- Optional: extra Parmesan for serving
Instructions
1. Make the Meatballs
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley.
- Mix gently — don’t overwork.
- Roll into tiny ¾-inch meatballs (Italian wedding soup meatballs are very small).
- Set aside on a plate.
2. Make the Soup Base
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery.
- Sauté 5–7 minutes until softened.
3. Add Broth & Simmer
- Pour in chicken broth.
- Bring to a boil, then reduce to a simmer.
4. Cook the Meatballs
- Gently drop the tiny meatballs into the simmering broth.
- Cook about 10 minutes, or until meatballs float and are fully cooked.
5. Add Pasta
- Add acini di pepe (or other tiny pasta).
- Simmer 10 minutes until pasta is tender.
6. Add Spinach
- Stir in fresh spinach.
- Cook 2 minutes until wilted.
7. Taste & Adjust
- Add salt and pepper as needed.
- Serve hot with Parmesan on top.
