I don’t normally think of eating soup on a 90 degree day, but it just sounded so good! It’s both light and hardy. Yum! It can be a little labor intensive, but you can prep portions in advance to make the actual cooking much simpler.
Start by making the meatballs. The meatballs can be made in advance and frozen until you’re ready to make the soup. You can also prep then at the same time as making the soup, whichever is best for you. You can use the herbs that you like most. I uses fresh parsley, basil, tarragon, rosemary, and marjoram.
1 pound ground chicken
2 tbsp grated parmesan cheese
1 tbsp black pepper
2 tsp kosher salt
5-6 tbsp chopped fresh herbs (or 2 tbsp dried herbs)
1 tbsp chopped garlic
1 tsp crushed red pepper
1 cup plain breadcrumbs
2 tsp olive oil
1. Using your hands or a spoon, mix together all the meatball ingredients (save the olive oil) until everything is incorporated evenly.
2. Take about 1 tsp of the meatball mixture and roll into between your hands to form a small ball.
3. Heat the olive oil in a skillet to medium-low.
4. Sear the meatballs in the oil until they are browned, but not cooked through. They will finish cooking in the soup.
5. At this point, you can either freeze them to use later or move to a paper towel to be used in the soup.
Now you’ll make the soup. At this point, the soup comes together pretty quickly.
4 cups water
2 cups chicken stock (I used frozen stock that I made a while back, butnyou can use store bought or bouillon as well.)
2 cups chopped fresh spinach
1 pound pasta (I used Ditalini.)
1 cup dry white wine
Premade Chicken Meatballs
1. Heat the water, stock, and wine to a simmer.
2. Add the meatballs and pasta.
3. Allow the soup to cook until the pasta is almost done.
4. When the pasta is almost finished, add the spinach.
5. All everything to finish cooking.
6. Serve the soup warm. You can sprinkle some extra parmesan on top if you’d like.