Spaghetti and Chicken Meatball Soup
Published Jan. 12, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground chicken or turkey
- 1cup finely grated Parmesan, plus more for serving
- 8garlic cloves, coarsely chopped
- 1large egg
- Kosher salt (Diamond Crystal)
- ¼cup extra-virgin olive oil
- 2tablespoons tomato paste
- Pinch of red-pepper flakes (optional), plus more to taste
- 4cups chicken broth
- 3cups store-bought or homemade marinara sauce
- 8ounces spaghetti, broken roughly into thirds
Nutritional analysis per serving (4 servings)
857 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 52 grams protein; 1802 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1½ inches in diameter each). Meatballs will be very soft, but if they don’t hold their shape, refrigerate until Step 3.
- Step 2
In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Step 3
Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining ½ cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
Private Notes
Comments
Oh yum! With Omicron surging, I used what I had in my pantry: ground turkey, frozen home-made chicken broth, a quart-size freezer bag of slow-roasted tomatoes from last summer. And because they were just tomatoes, not sauce, and my husband loves complex flavors, I put in with the crushed red pepper flakes: basil, oregano, thyme, fennel seeds. Otherwise, made as written. Immensely comforting on a cold winter's night, and my husband asked that it be put in the rotation.
Cook and keep the spaghetti separate if your not going to eat it all at once, make sure it's al dente. A little olive oil and a toss will keep it from sticking to itself.
For me, it was more convenient to do Step 2 first, then Step 1, plopping the meatballs into the simmering liquid as I formed them.
I liked the ease of the recipe but the taste was bland.
This dish is so good. Comes together with a lot of pantry staples but is deliciously flavored in layers. I like to sautee the tomato paste for a few minutes before adding onions. I added garlic and seasoning after the onions softened. Any pasta will work in this recipe, but I went really fancy and partially boiled the pasta, followed by cooking in olive oil and steam over low heat, finishing them in the soup/meat. You can throw some frozen veggies in at some point for a one pot meal.
Best recipe ever
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