Mini Chicken Meatball, Pasta, and Vegetable Soup
- 1 lb of ground chicken
- 1 egg
- 2-3 tbsp Parmesan cheese
- 1-2 cloves of garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup of Italian seasoned panko crumbs
- 1 tbsp canola oil
- 1 tbsp canola oil
- 1/2 sweet yellow onion, diced
- 3 carrots, peeled and diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 15 0z can of diced tomatoes
- 8 cups of chicken broth
- Sea salt and freshly cracked pepper, to taste
- 1/2 cup of ditalini pasta
- 2 cups of fresh baby spinach
- Parmesan cheese or feta cheese as topping (optional)
- Produce
- Baby spinach, fresh (2 cups)
- Basil, dried (1/2 tsp)
- Carrots (3)
- Celery (3 stalks)
- Garlic (4 cloves)
- Oregano, dried (1/4 tsp)
- Parsley, fresh (1 tbsp)
- Yellow onion, sweet (1/2)
- Meat
- Ground chicken (1 lb)
- Canned Goods
- Chicken broth (8 cups)
- Cooking & Baking
- Canola oil (2 tbsp)
- Parmesan cheese or feta cheese as topping (1)
- Sea salt and freshly cracked pepper (2)
- Pasta & Grains
- Ditalini pasta (1/2 cup)
- Bread & Baked Goods
- Italian seasoned panko crumbs (1/4 cup)
- Dairy
- Parmesan cheese (2 tbsp)
- Refrigerated
- Egg (1)
- Other
- 1 15 0z can of diced tomatoes
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Published March 6, 2012 (11 months ago).
67 people saved this recipe.
