Description
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Lemon Chicken Meatball Soup delivers fresh citrus, tender meatballs, and hearty comfort. Make this easy stovetop dinner tonight.
Ingredients
- 1 pound ground chicken
- ¼ cup plain breadcrumbs
- 2 teaspoons lemon zest, plus more for garnish
- 2 tablespoons finely grated parmesan cheese, plus more for garnish
- 4 garlic cloves, minced
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 10 ounces frozen chopped spinach
- 12 ounces small pasta (such as ditalini or small shells)
- Juice of 1 lemon
- Lemon wedges, for serving
Instructions
- In a mixing bowl, combine the ground chicken, breadcrumbs, lemon zest, half the garlic, parmesan, salt, and pepper. Mix until just combined. Shape into small meatballs.
- Heat a large stockpot over medium heat and add 1 tablespoon of olive oil. Brown the meatballs in batches, turning occasionally, for about 8–10 minutes. Transfer them to a plate.
- In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, celery, and remaining garlic with a pinch of salt until softened and translucent, about 5 minutes.
- Return the meatballs to the pot. Add the chicken broth and bring to a simmer.
- Stir in the frozen spinach and lemon juice, then add the pasta. Cook uncovered, stirring occasionally, for about 10 minutes or until the pasta is al dente.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, topped with extra parmesan, lemon zest, and lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: American