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Overhead shot of 3 bowls of mini meatball chicken noodle soup with napkin and bowl of fresh spinach peeking out

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.