Hello friends– I like this bowl of polka dot soup– rolly little meatballs, round slices of carrot and circular little pasta bits. It’s just cute– as well as warming, savory and delicious. Just a nice light meal to slip in to the middle of all your holiday eating…
CHICKEN & NOODLE MEATBALL SOUP
8 oz. ground chicken*
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese -plus more for garnish
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tab. olive oil
1 leek, sliced into rounds
4 cloves garlic, minced**
4 cups chicken broth
3/4 cup ditalini (or other small pasta)
2 carrots, peeled and sliced thin into rounds
1 cup baby spinach, cut to shreds
green onion, chopped and grated parmesan for garnish
In a mixing bowl thoroughly combine the ground chicken, breadcrumbs, 1/4 cup parmesan, egg, salt and pepper. Form the mixture into tiny 1/2″ meatballs (makes about 30), rolling them with your hands. And set them on a baking sheet that has been sprayed with cooking spray. Pop them into the oven at 400 degrees for 15 to 20 minutes, until they are browned and cooked through.
Meanwhile as the meatballs are cooking. heat the olive oil in a soup pot. Drop in the slices of leek and cook them about 3 minutes. Add in the garlic and cook a minute more. Then pour in the chicken broth –plus 3 cups of water. Bring it all to a boil.
When the both is boiling, add in the carrots and pasta and cook 7 or 8 minutes until the pasta is al dente. Then drop in the meatballs and the spinach and cook 3 minutes more until the spinach is wilted.
Spoon it hot, hot into bowls and top with grated parmesan and sliced green onion. And serve it up with a chunk of sturdy bread.
*This week at the market, ground turkey was on sale– so I made it with turkey instead of chicken. Either would be just fine.
**The recipe I worked from asked from 2 cloves of garlic, but I used 4– because, well, I just love garlic! You might like less.