Chicken Soup with Stars and Meatballs
From the kitchen of CarlyTiny herb-stuffed meatballs studded with spinach and Parmesan float through a simple chicken broth alongside star pasta. Homey comfort in a bowl, made lean and clean without sacrificing that soul-warming richness you actually crave.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12/3 cup finely grated fresh Parmesan
- 13/4 pound ground turkey or lean ground beef
- 11/2 small onion, finely chopped
- 11/2 cup fresh bread crumbs
- 11/2 cup cooked, squeezed dry, and chopped spinach
- 11 large egg, lightly beaten
- 1Coarse salt
- 12 tablespoons extra-virgin olive oil
- 18 ounces star-shape pasta (or any small pasta, such as orzo)
- 14 cups chicken stock or broth
Instructions
1. Bring a large pot of salted water to a boil.
2. Set aside 4 tablespoons of the cheese.
3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
7. Ladle the soup into bowls and sprinkle with the reserved cheese.