This soup with lemon chicken meatballs is our fave! Pasta and vegetables are cooked with tender meatballs made from lemon chicken in a parmesan broth. This meal is simple to prepare, cozy, and fulfilling!
Little juicy and soft meatballs made of chicken served in a parmesan broth with loads of vegetables, spaghetti, and lemon. I’m not sure what else qualifies as comfort food if this!
I adore a hearty, brothy soup. Yes, chicken noodle soup is a good fit, especially with some freshly made bread. That is the ultimate comfort dish and is loved by everybody. However, we also like experimenting.
I can’t switch things up too much since I have little children, otherwise dinnertime can turn into a nightmare. Yet! This kind of item, with well-known flavors, forms, and fragrances, is always successful. Adorable meatballs also contribute.
That is how we get here!
There’s simply something so scrumptious about small meatballs in soup. My kids believe eating it is amusing, thus they adore it. While it’s not necessary for the meatballs to be little, I really enjoy it when they can fit on a spoon among some of the other components in the dish. As long as the meatballs are thoroughly cooked in the soup, you may make them any size!
I prefer to add parmesan, garlic, and freshly squeezed lemon zest straight into the meatball. In this manner, we get a layer of taste, and I also add those ingredients to the soup. I just cut the hard end off of a piece of parmesan cheese to use as a rind. In soup, it makes ALL the difference. You won’t believe how much richer the soup becomes as a result. Make careful to let it boil and cook in the broth with everything else before removing it before serving.
The soup also contains fresh lemon zest! If you’re a true lemon lover, you can always add extra. and a tiny bit of lemon juice as well. It tastes light and almost springlike because of this, which also brightens everything up.
In terms of pasta, my favorite kind to use is annellini, which is a little pasta with a “o” form that tastes like spaghettios! I also use it in my handmade spaghettios, and it cooks wonderfully in broth in addition to being quick to cook. Should you be unable to locate the annellini, any little pasta slice will suffice. Farfallini, ditalini, or anything that cooks quickly are all acceptable options. Remember that I want the pasta to be smaller than the meatballs.
You may add anything you choose to this soup, just like you would most others. Transform it into a refrigerator-cleaning soup by adding more vegetables or a couple handfuls of kale or other greens. For the meatballs, use ground beef or turkey and add some crushed red pepper for flavor. You truly can’t make a mistake!
As is customary, dish may be prepared in advance; simply boil the pasta separately and refrigerate it separately. If not, it will absorb the majority of the broth—which, toward the conclusion of a soup, I kind of adore anyway.
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LEMON CHICKEN MEATBALL SOUP
- 1 pound ground chicken
- ¼ cup breadcrumbs
- 2 teaspoons lemon zest plus extra for topping
- 2 tablespoons finely grated parmesan plus more for topping
- 4 garlic cloves minced
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 sweet onion diced
- 2 celery stalks diced
- 1 parmesan rind
- 6 cups chicken stock
- 10 ounces frozen spinach
- 12 ounces tiny cut pasta like ditalini or annellini
- 1 lemon juice freshly squeezed
- lemon wedges for serving
- Add the chicken to a bowl along with the breadcrumbs, parmesan cheese, lemon zest, half of the chopped garlic, and a generous dose of salt and pepper. After mixing just till incorporated, shape the dough into little meatballs.
- Add one tablespoon of olive oil to a large stock pot and heat it over medium heat. After browning on both sides, add the meatballs all at once and cook for 8 to 10 minutes. After taking the meatballs out of the pan, arrange them on a platter.
- Add the remaining olive oil to the saucepan while it is still on medium heat. Add the onion, celery, and garlic, and sauté for approximately five minutes, or until they are transparent. Season with salt. Return the meatballs to the saucepan.
- Stir in the parmesan rind and the broth. Simmer the mixture for a while. Add the lemon juice and frozen spinach and stir. Add the noodles and stir. Cook the pasta, uncovered, stirring often, for approximately ten minutes, or until it’s al dente. If necessary, add extra salt and pepper after tasting.
- Present the dish in dishes along with fresh lemon zest, lemon wedges, and parmesan cheese.
- For best recipe success, please read the blog post & notes in its entirety.