This soup is comforting and hearty. It has mini meatballs made from ground chicken, tender noodles, healthy spinach, and tasty vegetables in a chicken broth.
Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1 egg. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 8 cups chicken broth. 2 cups spinach leaves, chopped. 1 cup uncooked mini pasta like mini shells or ditalini. 2 carrots, peeled and sliced. 2 celery stalks, sliced. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf.
Instructions: Mix breadcrumbs, egg, Parmesan cheese, salt, and pepper with ground chicken in a bowl. Use this mixture to make small meatballs. In a big pot, heat the olive oil over medium-low heat. Put in the celery, carrots, onion, and garlic. For about 5 minutes, cook until the vegetables are soft. Put in the bay leaf, thyme, oregano, and chicken broth. Bring to a low boil. Put the small meatballs into the broth and cook them for 5 to 7 minutes, until they are fully cooked. Put the pasta in the pot and cook it for as long as the package says to, which is usually 8 to 10 minutes. Add the chopped spinach leaves and cook for about two minutes, until they wilt. Take out the bay leaf and add more salt and pepper if you think it's needed. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 25 minutes
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