Marry Me Chicken Meatball Soup
Marry Me Chicken Meatball Soup
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large mixing bowl, combine the ground chicken, breadcrumbs, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to gently mix until just combined. Form the mixture into approximately 1-inch meatballs.
⏱️ 15 min
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully add the chicken meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until golden, about 6-8 minutes. They don't need to be cooked through. Remove the browned meatballs from the pot and set aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same pot, if needed. Add the diced yellow onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
⏱️ 8 min
- 4
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes, allowing their flavor to meld with the vegetables.
⏱️ 2 min
- 5
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 5 min
- 6
Reduce the heat to low. Stir in the heavy cream and return the browned chicken meatballs to the pot. Continue to simmer gently for 5 minutes, allowing the meatballs to cook through and the flavors to meld.
⏱️ 5 min
- 7
Add the fresh spinach, grated Parmesan cheese, and chopped fresh parsley to the soup. Stir until the spinach has wilted and the Parmesan cheese has melted into the soup, creating a rich and creamy consistency.
⏱️ 3 min
- 8
Taste the soup and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or more to your preference. Serve hot, garnished with additional fresh Parmesan cheese and parsley, if desired. This soup pairs wonderfully with crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Meatball Soup
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large mixing bowl, combine the ground chicken, breadcrumbs, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to gently mix until just combined. Form the mixture into approximately 1-inch meatballs.
⏱️ 15 min - 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully add the chicken meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until golden, about 6-8 minutes. They don't need to be cooked through. Remove the browned meatballs from the pot and set aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same pot, if needed. Add the diced yellow onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
⏱️ 8 min - 4
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes, allowing their flavor to meld with the vegetables.
⏱️ 2 min - 5
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 5 min - 6
Reduce the heat to low. Stir in the heavy cream and return the browned chicken meatballs to the pot. Continue to simmer gently for 5 minutes, allowing the meatballs to cook through and the flavors to meld.
⏱️ 5 min - 7
Add the fresh spinach, grated Parmesan cheese, and chopped fresh parsley to the soup. Stir until the spinach has wilted and the Parmesan cheese has melted into the soup, creating a rich and creamy consistency.
⏱️ 3 min - 8
Taste the soup and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or more to your preference. Serve hot, garnished with additional fresh Parmesan cheese and parsley, if desired. This soup pairs wonderfully with crusty bread for dipping.
⏱️ 2 min