Marry Me Chicken Meatball Soup

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a large bowl, whisk together the egg, basil, parsley, oregano and garlic powder.
3. Add the ground chicken, sausage, grated Parmigiano Reggiano, breadcrumbs and salt. Mix by hand until just combined, without overworking.
4. Shape into about 40 meatballs about 1 inch across and place them on the sheet.
5. Bake for 7–10 minutes, until browned and cooked through. Set aside.
6. In a large Dutch oven or pot over medium-high heat, warm 2 tablespoons of oil from the sun-dried tomato jar.
7. Cook the diced onion with salt until translucent, about 5 minutes.
8. Stir in the sun-dried tomatoes, garlic paste and tomato paste. Cook 2 minutes, breaking up the tomato paste with a spatula.
9. Pour in the chicken broth and bring to a boil.
10. Add the pasta, cover, and cook, stirring now and then, until al dente, about 10 minutes.
11. Add the meatballs with any juices from the sheet, then stir in the cream, spinach and grated Parmesan.
12. Season to taste with salt and pepper. Serve hot, topped with basil and extra Parmesan if you like.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseCreamParmesan cheeseHeavy creamSpinach