Description

This One-Pot Chicken Meatball Soup is a delightful blend of flavors, featuring tender meatballs, creamy broth, and nutritious kale. Perfect for a quick dinner or cozy gathering, it’s a fulfilling meal that’s easy to prepare and packed with comfort.

Ingredients

Scale

1 pound ground chicken
1/2 cup italian seasoned breadcrumbs
1/2 cup whole milk ricotta
2 ounces finely grated parmesan
3 cloves garlic, finely minced or grated
1 teaspoon rubbed sage
1 teaspoon soy sauce
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1-2 tablespoons olive oil for searing
1 medium yellow onion, diced
6 cloves garlic, finely minced or grated
2 teaspoons italian seasoning
1/2 teaspoon ground sage
2 tablespoons all-purpose flour
6 cups chicken stock
1 cup uncooked ditalini
1 cup heavy cream
2 cups finely chopped kale
1 teaspoon balsamic vinegar
kosher salt
fresh cracked pepper
parmesan cheese for garnish

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Instructions

In a large bowl, combine ground chicken, breadcrumbs, ricotta, Parmesan, garlic, sage, soy sauce, salt, and pepper. Mix gently until just combined, then form into meatballs using a cookie scoop and oiled hands.
Heat olive oil in a large sauté pan over medium-high heat. Brown the meatballs on all sides until golden. Remove from the pan and set aside.
Add more oil if necessary, then reduce heat to medium. Sauté the diced onion with a little salt and pepper for about 4 minutes, stirring occasionally.
Incorporate minced garlic, Italian seasoning, and sage. Stir and cook for 1 minute, then add flour and cook for another minute.
Gradually add about 1/2 cup of chicken stock, scraping the bottom of the pan to release browned bits.
Pour in the remaining chicken stock and add uncooked ditalini pasta with salt and pepper. Bring to a simmer, then reduce heat and simmer gently for about 3-5 minutes until the pasta is nearly cooked.
Add the meatballs, heavy cream, kale, and balsamic vinegar. Simmer until the meatballs are thoroughly cooked, the pasta is al dente, and the kale is wilted.
Season the soup to taste with salt and pepper. Serve hot, garnished with Parmesan cheese.

Notes

For a spicier kick, add red pepper flakes during cooking.
This soup can be stored in the refrigerator for up to 3 days.
Add extra vegetables like carrots or celery for more nutrition.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg