1-First Step: Prepare the Meatballs Preheat your oven to 350°F and line a cookie sheet with foil, then place a rackwithdraw on top for even baking. In a large bowl, combine 16 ounces ground chicken, ½ cup breadcrumbs, 1 egg, 1 tablespoon minced parsley, 1 minced garlic clove, ¼ cup diced yellow onion, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 teaspoon sea salt, and ⅛ teaspoon black pepper. Mix everything by hand until just combined, then roll the mixture into about 50 small bite-sized meatballs. For a handy tip, wet your hands slightly to prevent sticking, and bake the meatballs on the rack for 15 minutes to drain excess fat and keep them tender.

2-Second Step: Sauté the Vegetables While the meatballs bake, grab a large soup pot or Dutch oven and heat 2 tablespoons salted butter and 1 tablespoon olive oil over medium heat. Add 1 small diced carrot, 1 diced celery stalk, the remaining diced yellow onion, ½ teaspoon sea salt, and ⅛ teaspoon black pepper. Cook this for 4-5 minutes until the veggies soften, lowering the heat if they start to brown too quickly for even cooking. Once softened, stir in the remaining minced garlic clove and 1 bay leaf, cooking for another minute until fragrant to build a flavorful base.

3-Third Step: Build the Soup Base Pour in 2 (32 ounce) containers of chicken stock and the remaining 1 tablespoon minced parsley, then reduce the heat to medium-low. Let the mixture simmer gently for a few minutes to meld the flavors, creating a rich broth that’s key to this Chicken Meatball Soup. At this point, add the baked meatballs to the pot, cover it, and simmer for 20 minutes. This step allows the meatballs to soak up the broth’s savoriness without breaking apart.

4-Fourth Step: Add Final Ingredients and Finish Uncover the pot and stir in 3 ounces baby spinach and ¾ cup small pasta like ditalini or orzo. Increase the heat to medium and cook uncovered for 12-15 minutes until the pasta is al dente, stirring and scraping the bottom every 5 minutes to prevent sticking. Keep an eye on the time Prep takes about 25 minutes, and cooking is around 35 minutes total for a soup that’s ready in under an hour. Once done, remove from heat and let it sit for a minute before serving.

5-Final Step: Serve and Enjoy Serve the soup hot in bowls, topped with grated Parmesan cheese and a sprinkle of red pepper flakes if you like a bit of spice. This makes about 8 servings, perfect for sharing with family or meal prepping for the week. Remember, the pasta will continue to soften off the heat, so enjoy it right away for the best texture in your Chicken Meatball Soup.