Recipe Yields: 4 servings
Meatballs and Macaroni Pasta Soup
I like to make meatballs and serve with spaghetti and sometimes in soup. The only meat we eat is chicken. So, I use ground chicken to make meatballs. This soup is so healthy that you will feel no guilt while having it. In whatever ways soup are always healthy to include in our diet. I have used some veggie and meatballs for this soup. Also, I like to make my meatballs in oven which makes my life easier who is going to stand near the stove to cook all of it. This is the best way to make in my opinion. Anyways coming back to recipe:
For the meatballs
- 1/3 cup chopped coriander leaves
- 1/2 pound ground chicken
- 1 small white onion, chopped
- 1 green chillies, chopped
- 1 teaspoon red chilli flakes
- 1/4 teaspoon turmeric powder
- 1 Extra large egg, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup bread crumbs
- 2 tablespoon hot water
- salt to taste
For the soup:
- 1 medium-sized carrots, cut in small pieces
- 2 celery stalks, cut in small pieces
- 1 small white onion
- 3 garlic cloves, sliced
- 2 tablespoon olive oil
- 6 ounce baby spinach, washed and trimmed
- 1/2 cup macaroni pasta/elbow pasta
- 5 cups chicken stock
- 1/4 cup grated parmesan cheese
- Preheat oven to 350 degree fahrenheit.
- For the meatballs, place the ground chicken, bread crumbs, green chillies, coriander leaves, onions, red chilli flakes, turmeric powder, freshly ground black pepper, egg , salt and water and gently combine all the ingredients with your hand.
- Make a small ball and place on a baking sheet lined with sliver foil. This will make around 15-17 meatballs depending upon the size. Bake for 30 minutes, until cooked through and lightly golden brown. Keep it aside.
- Meanwhile, for the soup, heat olive oil in dutch oven over medium high heat, add garlic, onions and for 2-3 minutes.
- Add carrots, celery and cook until they are slightly tender.
- Add chicken stock and bring it boil and now add pasta and cook for 10-12 minutes.
- Add the meatballs and taste the soup, if you need salt add it now. Cook for 2-3 minutes more.
- Stir in spinach and cook for 2 more minutes.
- Add half of the cheese to the soup and stir well.
- Soup is ready to serve. Before serving sprinkle some of the cheese on top and enjoy.
Recipe adapted from Barefoot contenssa Back to basics Book by Ina Garten.
Once again thanking each one of you for visiting my blog and for all your lovely comments out here.
That’s all for now…have a nice 4th of July long weekend! Tk care Guys!