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.
1
Preheat the oven to 180 degrees.
2
Pass the chicken breast through a meat grinder (chop in a blender/finely chop until minced).
- Chicken breast: 350 g
3
Soak the bread in water. It is acceptable to use breadcrumbs instead of bread.
- White bread: 100 g
4
Chop the parsley.
- Parsley: 1 bunch
5
Grate the garlic on a fine grater.
- 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.
- 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.
- Chicken broth: 2 l
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
11
Add carrots to the boiling broth. Reduce the heat.
- 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.
- 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.
- Chicken breast: 350 g
14
Salt and pepper to taste. Turn off the heat. Let the soup steep for a while.
- Salt: pinch
- Ground white pepper: pinch
