Chicken Meatball and Spinach Soup

4 servings

30 minutes

This aromatic soup with chicken meatballs and spinach is true comfort on cold days. Its origins can be linked to European traditions of making nutritious and light soups, where every detail is balanced for maximum flavor. Tender chicken meatballs, baked for richness, pair perfectly with the hearty broth and freshness of spinach. Carrots add a light sweetness, while garlic and parsley give the dish a savory note. With pasta added, the soup becomes even more filling, while spinach enriches it with beneficial vitamins. This soup is suitable for a cozy family dinner or a light lunch, providing warmth and comfort with every sip.

Energy value per serving

• Calories: 482.8
• Proteins: 40.4g
• Fats: 15.9g
• Carbohydrates: 44.9g

Ingredients

• Chicken broth: 2 l
• Chicken breast: 350 g
• Frozen spinach: 200 g
• Chicken egg: 1 pc
• Pasta: 130 g
• Carrot: 1 pc
• Garlic: 3 clove
• White bread: 100 g
• Parsley: 1 bunch
• Vegetable oil: 2 tbsp
• Salt: pinch
• Ground white pepper: pinch

Cooking steps

1. Preheat the oven to 180 degrees.

2. Pass the chicken breast through a meat grinder (chop in a blender/finely chop until minced).

   Required ingredients:

   • Chicken breast: 350 g

3. Soak the bread in water. It is acceptable to use breadcrumbs instead of bread.

   Required ingredients:

   • White bread: 100 g

4. Chop the parsley.

   Required ingredients:

   • Parsley: 1 bunch

5. Grate the garlic on a fine grater.

   Required ingredients:

   • Garlic: 3 cloves

6. Add an egg, bread, chopped parsley, and grated garlic to the minced meat. Salt and pepper to taste. Mix everything thoroughly.

   Required ingredients:

   • Chicken egg: 1 piece
   • White bread: 100 g
   • Parsley: 1 bunch
   • Garlic: 3 cloves
   • Salt:  pinch
   • Ground white pepper:  pinch

7. Cover the baking tray with parchment paper.

8. Shape balls from the obtained mass (the ball should fit in one palm) and place them on a baking tray.

9. Place the baking tray with meatballs in the oven for 15 minutes.

10. While the meatballs are in the oven, heat the broth, dice the carrot, and sauté in vegetable oil until golden.

    Required ingredients:

    • Chicken broth: 2 l
    • Carrot: 1 piece
    • Vegetable oil: 2 tablespoons

11. Add carrots to the boiling broth. Reduce the heat.

    Required ingredients:

    • Carrot: 1 piece

12. After 5 minutes, add small pasta (vermicelli) and frozen spinach (or chopped fresh spinach) to the pot. Cook for 5 minutes.

    Required ingredients:

    • Pasta: 130 g
    • Frozen spinach: 200 g

13. By this time, the meatballs should be ready. Take them out of the oven and add to the soup.

    Required ingredients:

    • Chicken breast: 350 g

14. Salt and pepper to taste. Turn off the heat. Let the soup steep for a while.

    Required ingredients:

    • Salt:  pinch
    • Ground white pepper:  pinch