Try this mini chicken meatball soup as a new way to enjoy your meatballs. Having them in a soup makes them easier to consume and savour all the flavors.
32ounceschicken stock (chicken broth or chicken bouillon) - low-sodium
4cupswater
14ouncestomatoes - diced
⅓cupParmesan cheese - freshly grated
1 ½cupsditalini - any small pasta
Instructions
Combine all of your meatball ingredients in a bowl. Now roll the mixture into convenient-sized meatballs.
Heat an extensive pot over medium warmth and include 1 tablespoon canola oil. Include onion with a squeeze of salt and blend to coat, then let cook until delicate and translucent, for around 5 minutes. Include spinach and garlic, constantly mixing until spinach wilts. Remove from the pot and put aside in a dish.
With the warmth still on medium, include remaining canola oil. Include chicken meatballs and cook for 2 to 3 minutes, then flip and cook 2 to 3 minutes more.
Once meatballs are sautéed, include onion and spinach blend back to the pot, including stock, water and tomatoes.
Mix tenderly, ensuring meatballs have begun to drift. Heat to the boiling point, then diminish to a stew and let cook for 20 minutes. Include pasta and parmesan cheddar, then cook for 8 to 10 minutes more before serving. Your mini chicken meatball soup is ready to intrigue your guests!