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!
Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper. Set aside.
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.
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.
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.
Portion into bowls and garnish with extra fresh thyme and parsley.