Vegetable Parmesan Soup {With Mini Chicken Meatballs}

Vegetable Parmesan Soup {With Mini Chicken Meatballs}

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.

Meatball Ingredients:

  • 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

Meatball Directions:

  • 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.


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