Chicken Meatball Soup

It absorbs broth and can become mushy while stored, so the directions add cooked pasta directly to serving bowls.

Roll them one inch across and no larger before placing them on the lightly greased baking sheet.

You can use kale instead of spinach, with a few extra minutes of simmering to soften it.

Refrigerate airtight for up to three days or freeze for up to three months, keeping the pasta separate.

Remove the soup from the heat after wilting the spinach, then stir in the Parmesan and lemon juice.

Pro Tips: Pasta: Cook the pasta separately and add it directly to serving bowls. Otherwise, the pasta becomes mushy and continues to absorb the broth upon standing. Other great pasta options include small shells, orecchiette, acini de pepe, pastina, and orzo. Leftover rice may also be used! Flavor Enhancers: The soy sauce, hot sauce, and mustard powder are flavor enhancers that can't be tasted outright. I use Frank's Hot Sauce. Parmesan: I serve this soup with freshly grated Belgioioso Parmesan cheese. If possible, add the rind from the cheese to the soup while it simmers for even more flavor! Lemon Juice: Freshly squeezed has much more flavor than bottled. It adds a subtle pop of flavor and brightens up the soup without being too overpowering. Kale can be used instead of spinach, it'll need a few extra minutes of simmering time. You can make your own ground chicken by placing cubes of chicken breasts in a food processor and pulsing to the right consistency. (You’ll need about 2 small chicken breasts for a pound.) Crock Pot Method: Assemble and bake the meatballs as outlined in recipe card above. Transfer to the Crock Pot along with the onions, carrots, celery, garlic, hot sauce, soy sauce, seasonings, broth, and bouillon cube. Cook on high for 4 hours or low for 8 hours. If possible, boil the pasta separately and add it directly to serving bowls. This ensures it doesn't absorb all of the broth if you have leftovers. If needed, add the uncooked pasta to the crock pot and cook on low for 30 minutes. Stir in the Spinach and heat through until wilted. Stir in the Parmesan cheese and lemon juice and serve! Storage Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes very well, be sure to store the soup without pasta and boil fresh pasta for serving. Nutritional information is an estimate and is per serving. This recipe makes 6 servings.