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You are here: Home / Main Course Recipes / Mini Meatball Chicken Noodle Soup with Spinach

Mini Meatball Chicken Noodle Soup with Spinach

January 19, 2018 By Spices in My DNA 10 Comments

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This mini meatball chicken noodle soup is a fun take on the classic – it’s filled with flavorful herb meatballs that are baked in the oven, acini de pepe pasta, and spinach for some extra greens! It comes together quickly and freezes well too!

Overhead shot of 3 bowls of mini meatball chicken noodle soup with napkin and bowl of fresh spinach peeking out
I’m usually not the biggest fan of soup, just because I need texture and crunch in my food, but this insanely cold weather is making me crave it! This soup also gives me a lot of nostalgia. It sort of reminds me of Italian wedding soup, which I don’t have often, but I have vivid memories of eating as a kid.

Overhead shot of 3 bowls of mini meatball chicken noodle soup with a napkin and two spoons in the right side of the frame and a bowl of spinach in the upper left

The wedding soup I have memories of was from a tiny little Italian place in Pennsylvania. We’d stop there on our drive up to Michigan to visit my family for Thanksgiving, and their food was SO good. I remember it being a such a cold night, and when we left the restaurant, these huge beautiful snowflakes were falling. I’ll never forget it, and I’ll always associate anything close to Italian wedding soup with that night!

Overhead shot of red dutch oven filled with mini meatball chicken noodle soup

Continuing with my meatball obsession, I knew I had to make this soup with meatballs! I almost made it a classic chicken noodle, but meatballs make it so much more fun. Right?

The meatballs are super simple and baked in the oven. They are seasoned with a little garlic powder, onion powder, thyme, oregano, and parsley. These would be delicious with some pasta and sauce too!

Close up shot of mini meatball chicken noodle soup

I added some spinach for extra health, but you could use kale or any kind of greens you have on hand.

Or you could use escarole like you would in wedding soup!

I also added whole allspice to this soup while simmering, which is something my grandma always did. And her soup is THE BEST. It adds a subtle flavor I can’t really explain..it’s like a light spice or warmth, and it’s incredible. So don’t skip it!

Overhead shot of two bowl of mini meatball chicken noodle soup with two spoons sitting on the right side of the frame

I’m also super obsessed with acini de pepe. If you’ve never had it, it’s this tiny pasta that looks like little baby pearls. And they’re so fun to eat! Coming from a texture loving freak.

You could totally sub orzo or whatever noodles you like though!

Shot of bowl of chicken noodle soup with mini meatballs and spoon sticking out

So soul warming!

Overhead shot of 3 bowls of mini meatball chicken noodle soup with napkin and bowl of fresh spinach peeking out
5 from 1 vote
Print

Mini Meatball Chicken Noodle Soup with Veggies, Spinach, and Acini de Pepe

This mini meatball chicken noodle soup is a fun take on the classic - it's filled with flavorful herb meatballs that are baked in the oven, acini de pepe pasta, and spinach for some extra greens! It comes together quickly and freezes well too!

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the soup

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 4 stalks celery, diced
  • 4 medium carrots, diced
  • 8 cups low sodium chicken broth
  • 1 teaspoon whole allspice
  • 1 bay leaf
  • 3/4 cup acini de pepe (can sub orzo or other small pasta!)
  • 1/2 teaspoon chopped fresh thyme, plus extra for serving
  • 2 tablespoons chopped Italian flat leaf parsley, plus extra for serving
  • a few handfuls of baby spinach (can sub kale or any other greens)

For the meatballs

  • 1 pound ground chicken breast
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped Italian flat leaf parsley

Instructions

  1. Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper. Set aside. 

  2. Make the meatballs. Combine the ground chicken, egg, panko, salt, pepper, garlic powder, onion powder, thyme, oregano, and parsley in a medium bowl. Mix until combined. (It's easiest to use your hands!) Roll into small meatballs, you should get about 30. Place on the prepared baking sheet and bake for 20 minutes.

  3. While meatballs are baking, make the soup. Heat a large soup pot or dutch oven over medium-high heat. Add the butter and olive oil. Once melted, add the onion and garlic and sauté for 3-4 minutes. Add the celery and carrots and sauté for another 3-4 minutes, stirring frequently. 

  4. Add the chicken broth, allspice, bay leaf, and acini de pepe and raise heat to high. Bring to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes or until pasta is al dente. During the last 5 minutes, add the meatballs. Once finished, remove from heat, and add the thyme, parsley, and spinach. Stir until spinach is wilted.

  5. Portion into bowls and garnish with extra fresh thyme and parsley. 

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  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes

Filed Under: Main Course Recipes, Soups Tagged With: chicken noodle soup, easy, healthy, soup

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Reader Interactions

Comments

  1. Karly

    January 19, 2018 at 7:05 pm

    OMG, love this!! Such a fun, delicious and different soup for the cold weather season. Sounds so good!

    Reply
    • Spices in My DNA

      January 19, 2018 at 7:14 pm

      Thanks so much Karly! It’s so cozy and different with the meatballs!

      Reply
  2. Theresa

    April 18, 2018 at 4:23 pm

    I am making this right now and am excited! Looks delicious! My brother is having surgery tomorrow so I think it will be a nice treat for him!

    Reply
    • Spices in My DNA

      April 19, 2018 at 2:38 pm

      Aw that’s so nice Theresa! It’s definitely a feel-good recipe. I hope your brother is doing well and that he enjoys the soup!

      Reply
      • Theresa

        September 8, 2018 at 7:55 pm

        5 stars
        Sorry I’m getting back to you so late! This was the best Wedding soup I have ever made! My brother raved about it! I make it all of the time now! Everyone I serve it to loves it! Thanks for sharing such a great recipe!

        Reply
        • Spices in My DNA

          September 10, 2018 at 8:54 pm

          Hi Theresa! That makes me so happy!! Thanks so much for making it, and I’m thrilled it’s been such a hit!

          Reply
      • Theresa

        December 19, 2018 at 4:49 pm

        5 stars
        This was the best soup ever! My brother raved about it! He’s doing well, so thank you for asking! I make this a lot now! So yummy!

        Reply
        • Spices in My DNA

          December 20, 2018 at 10:59 am

          Thank you so much Theresa! I’m so glad you and your family are enjoying it!!

          Reply
  3. Stephanie

    March 3, 2020 at 5:03 pm

    5 stars
    I just made it, its very good. I never thought of adding all spice to soup. I did add more vegetables, mushrooms, parsnips, turnips,and green beans plus the ones in the recipe.

    Reply
    • Spices in My DNA

      March 4, 2020 at 4:26 pm

      Love your additions! Thank you so much Stephanie – so happy you enjoyed it!!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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