Winter has arrived! And here I am, longing for a chicken meatball soup with pasta. There are a ton out there but I wanted one that doesn’t take an hour to make and require the use of the stove and the oven. During weekdays, when I am trying to get dinner on the table, I need simple. And this recipe, which I’ve adapted, is just that.
You may not have used Great Northern Beans before but I recommend you try them. They should be easy to find in the bean aisle of the grocery store. Great Northern Beans are high in fiber, low in fat, and have no cholesterol. They are medium-shaped white beans with a firmer texture than Cannellini beans. They hold up well in this recipe and really make a great addition here.
I heard Rachel Ray use the term stoup, half soup, and half stew, years ago. This recipe would be in that category. It is not very brothy since the pasta, meatballs, and beans absorb a great deal of it. This makes it hearty but not at all heavy.
I didn’t even call this soup to my kids — it’s meatballs and pasta without sauce. It’s all about marketing, right?
Let’s go to the Chalkboard.
- Pack the meatballs really tightly so that they don’t fall apart when cooking.
- Make sure the oil is heated up before you place the meatballs in it to get a good crust on the sides.
- Ground turkey would be a fine substiture for the chicken.
- You may need to add additional broth or water when reheating leftovers because the meatballs, pasta, and beans tend to absord it.
Filled with veggies, pasta, and beans, this is a great chicken meatball soup with pasta recipe, sure to become a family favorite all year round. Try this to warm up. Here’s the recipe for Chicken Meatball Soup with Pasta.
Chicken Meatball Soup with Pasta
Filled with veggies, pasta, and beans, this is a great Chicken Meatball Soup with Pasta recipe, sure to become a family favorite year round. Try this recipe today!
- 2 Tbs olive oil divided
For the Chicken Meatballs
- 1 lb ground chicken
- 1/3 cup Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese
For the Soup
- 1 onion chopped
- 3 carrots peeled and chopped
- 1/2 tsp dried basil
- 4 cups chicken stock
- 1 cup water
- 2 bay leaves
- 1 cup orzo pasta uncooked
- 2 cups baby spinach
- 15 oz can Great Northern Beans drained
Combine the ground chicken, parmesan and breadcrumbs in a bowl. Form the meat mixture into small 1” meatballs (about 20).
Heat 1 tbs. of the olive oil over medium heat in a large pot.
Brown the meatballs in the pot for 2-3 minutes per side. You may need to work in 2 batches.
Place the meatballs on a paper towel-lined plate to the side.
Add the additional one tablespoon of olive oil to the pot. Add the onion and carrots, cook about 3-4 minutes, until soft.
Add the dried basil and cook for 30 seconds.
Add the chicken stock, water, and bay leaves and bring to a boil.
Add the meatballs and orzo and simmer for 10-12 minutes until the pasta and meatballs are fully cooked. Meatballs should register 165 degrees on an instant-read thermometer.
Add the beans and spinach and cook until spinach is wilted. Serve.
What do you think? Are you craving soups now, too? Comment below and let me know your favorite winter meal.