I have been under the weather lately and wanted to make a soup that would warm me up! I made a version of Italian meatball soup, except with chicken meatballs instead. It turned out really well!
For the meatballs-
Start by mixing one egg, 1/2 cup of breadcrumbs,1/4 cup of chopped parsley, 2 tablespoons ketchup (usually I used tomato paste, but ketchup worked just as well!), 1/4 cup of grated parmesan cheese, 1 clove of garlic minced, and salt and pepper. Once those ingredients are mixed, add in ground chicken and stir lightly until just combined. Form into small meatballs, roughly 1/2 inch in diameter...but they'll be just as good whatever size you prefer. Once all meatballs are formed, put in the fridge until ready to add to soup.
For soup-
Start by cooking 2 diced, yellow onions on medium heat for 10 minutes. Next add 4 minced garlic cloves, 1 tablespoon Italian dried seasoning, 1 teaspoon dried red pepper flakes, salt and pepper. Stir for about 1 minute. Add two cans of diced, fire roasted tomoatoes. Bring to a boil. Add 6 cups of chicken stock. Again, bring to a boil. Once boiling, cook at a simmer for about 30 minutes. Then add meatballs about 20 minutes from eating time. With 15 minutes left, add 1/2 pound of mini-pasta. With 5 minutes left, add 1 bag of baby spinach, 1/4 cup of chopped parsley, and 1/4 cup of grated parmesan cheese. Serve in a bowl with a little more parsley and parmesan and shredded mozarella cheese. Goes great with some garlic toast for dipping!
All in all, not bad for an Irish girl =)
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