RecipeDinner
← All recipes
flameDinnerChickenSoups & Stews30–60 mins
Pesto Chicken Meatball Soup in Parmesan Broth
Prep20 minutes
Cook30 minutes
ServesServes 5-6
Method
Steps
- PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with aluminum foil and spray with cooking spray or use parchment.
- BAKE: In a bowl, using a fork, mix together all the ingredients for the meatball except the chicken. Then add the ground chicken and mix until just combined. Use a tablespoon of the meat mixture per meatball (you should get 28-35 meatballs.) Place on the prepared baking sheet roughly 1-inch apart and bake for 18-22 minutes or until the meatballs are cooked (or they reach an internal temp of 165ºF.)
- SIMMER: While the meatballs bake, heat a 5-quart dutch oven or larger over medium heat. Add the onions and saute them for 5 minutes before adding the red pepper flakes. Pour in the chicken stock, water, and add the parmesan rinds. Allow the stock to simmer for 15 minutes.
- FINISH: Then add the pasta and cook according to package instructions. When the pasta is about 3 minutes from being done, add the pesto, greens, and meatballs back into the soup pot. Fish out Parmesan rind; discard. Taste and adjust seasonings as desired. Serve warm topped with more parmesan if desired.
Good to know
Notes
- poultry seasoning: my seasoning mix contained salt, so I didn't add any additional salt to the meatballs. if yours doesn't contain salt, you may want to add 3/4 teaspoon of kosher salt along with the other meatball ingredients.
Originally published at littlespicejar.com. Reproduced for personal collection.
Related
