I am always looking for a yummy soup to make and this soup exceeded all of my expectations! The meatballs were tender and full of flavor with the lemon zest, parmesan and fresh parsley. I loved the Ditalini pasta in this soup paired with the northern beans and spinach. Simmering the soup with a parmesan rind adds a nice level of creaminess and the fresh squeezed lemon at the end gives this soup a beautiful brightness that is perfection!
Lemon Chicken Meatball Soup
6
servings20
minutes30
minutesIngredients
*For the Meatballs*
1 lb 1 Ground Chicken
1/3 cup 1/3 Panko Bread Crumb
1/4 cup 1/4 Fresh Grated Parmesan Cheese
1 1 Egg
2 Tbsp 2 Freshly Minced Parsley
1 1 Lemon Zested
2 2 Cloves Garlic Grated
1/2 tsp 1/2 Salt
1/2 tsp 1/2 Cracked Black Pepper
*For the Soup*
2 Tbsp 2 Olive Oil
1 1 Yellow Onion Diced
1 cup 1 Grated Carrot
2 2 Celery Stalks Thinly Sliced
1 cup 1 Ditalini Pasta
15 oz 15 Northern Beans Rinsed & Drained
8 cups 8 Chicken Stock
Pinches of Dried Oregano, Thyme & Dillweed
Parmesan Rind
5 oz 5 Spinach
1 1 Lemon Juiced
1/2 tsp 1/2 Red Pepper Flake
Directions
- To begin, make the meatballs. Add all ingredients in a medium bowl and mix well. Using a 1 Tbsp cookie scoop, scoop out meatball mixture and roll into balls. Place in the bottom of a preheated stock pot with a drizzle of olive oil and brown on all sides. Remove meatballs
- Add another drizzle of olive oil to stockpot and add onion, sauté until translucent. Add carrot and celery. Sauté until veggies start to soften
- Add beans, pasta and chicken stock to stockpot along with herbs, red pepper flake, meatballs and parm rind
- Bring soup to low boil, cooking the pasta. Once pasta is cooked through, add spinach and wilt in. Squeeze the lemon in and stir well
- Ladle in bowls and DIVE IN!
