Yet another version of this classic. Ready in minutes but with all the traditional flavor of one cooked for hours. The rich chicken soup base, veggies, and pasta all work well together.
Cuisine Italian
Keyword Soups
Method Stove Top
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Equipment
Large Mixing Bowl
Large Oven-proof Baking Dish or Dutch Oven
INGREDIENTS
Meatball Ingredients
2Large Eggs - lightly beaten
½cupDry Bread Crumbs
¼cupFresh Parsley - minced
2Tbsp.Grated Parmesan Cheese
1Tbsp.Raisins - finely chopped
3clovesGarlic - minced
¼tsp.Crushed Red Pepper Flakes
½Lb.Lean Ground Beef - 90% lean
½Lb.Pork Sausage - bulk spicy
Soup Ingredients
2boxesChicken Broth - 32 oz.
½tsp.Pepper
1 ½cupsPre-cooked Chicken Parts - deboned - cubed
⅔cupAcini di Pepe Pasta - uncooked
½cupFresh Baby Spinach - julienned
Shredded Parmesan cheese - (Optional)
INSTRUCTIONS
Making Meatballs
In a large bowl, combine the first seven ingredients.
Crumble beef and sausage over mixture and mix well. Shape into 1/2-in. balls.
In a Dutch oven, brown meatballs in small batches; drain.
Making Soup
Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender.
Stir in spinach; cook until wilted.
Freezing & Reheat Instructions
Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. Reheat option: To use, partially thaw in refrigerator overnight. Heat throughly in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Notes
Contributed by Pat Tucci - November 5, 2019Sprinkle each serving with cheese. You can always tailor the ingredients to your taste.