With an historic snow storm walloping the East Coast with record snow this weekend- all I want to do is stay inside, cook cozy food, and eat it. This warm, flavorful soup is just the ticket. Packed with good-for-you vegetables tempered with plenty of sharp Parmesan cheese and savory mini chicken meatballs, it will keep you happy and full all weekend long.
- 1 pound ground chicken or turkey breast
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 4 shallots, or 1/4 yellow onion, minced
- 1 tbsp. fresh basil, minced
- 1 tbsp. fresh parsley, minced
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/4 cup panko bread crumbs
- 2 tablespoons olive oil
- Combine all your ingredients (except the olive oil) together in a large bowl and mix with your hands until just combined. Taking 1/2 tablespoon or so of the mixture, roll into meatballs of your desired size.
- Heat a skillet with a tablespoon of oil, and brown your meatballs evenly on all sides, shaking the pan to roll them around a bit. This should take 4 or 5 minutes depending on your meatball size, and should be done in 2 or 3 batches.
- Once you’re through, set the meatballs aside in a bowl.
Ingredients for The Soup:
- 2 tbsp of olive oil
- 2 yellow onions, chopped
- 6 garlic cloves, minced
- 4 cups raw spinach
- 3 cartons chicken stock, roughly 96 oz total
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup frozen peas
- 3 tbsp. fresh parsley, minced
- 1/2 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- Lemon wedges and Parmesan cheese to serve
Directions for the Soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion and a pinch of salt and stir everything to coat. Let the onions cook for about 5 minutes, until soft, than add the garlic and cook for a few minutes more.Next, add the spinach, and sauté until the spinach has wilted.
- Add the stock, tomatoes, and peas to the pot, and bring up to a boil, then lower to a simmer to cook for 15 minutes. Next, shake over the parmesan cheese a little at a time, using a whisk to incorporate it into the broth so it doesn’t clump. Then add the meatballs, stirring gently to combine. Cook for 10 more minutes at a low simmer, then finish the soup with the parsley and season to taste.
- Serve up in big bowls with an extra sprinkling of cheese and lemon wedges to squeeze over if you like.