Chicken Parmesan Meatball Soup
A delicious thick soup with chicken meatballs, pasta, and a cheesy tomato broth. It's the ultimate in comfort food.
Servings: 4 servings
Ingredients
- 1.5 lbs ground chicken
- 1 egg
- 3/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/2 teaspoon dry oregano
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tablespoon oil olive oil or avocado oil
- 6 cups chicken broth or water and chicken bouillon
- 1-14 oz can diced tomatoes
- 1/2 teaspoon oregano
- 2 tablespoons cornstarch mixed with 1/4 cup water I like that this soup is super thick
- 1 cup dry orzo pasta or other small pasta
- slices of mozzarella cheese 4 for 4 servings
Instructions
- Begin by making the meatballs.
- In a medium bowl add the ground chicken, egg, and both bread crumbs.
- Mix until completely combined.
- Roll into 1 tablespoon-sized meatballs, and place on a baking sheet. Bake at 375° for 15 minutes or until the internal temperature is 165°.
- In a 5-quart pot or dutch oven, saute the onion and garlic in a tablespoon oil.
- Add in the chicken broth, diced tomatoes, and oregano.
- Bring the broth to a simmer (small bubbles) then slowly stir and drizzle in the cornstarch mixture, until thickened.
- Add in the meatballs (that you cooked) and the pasta, and simmer on medium-low until the pasta is cooked about 8 minutes.
- Ladle into oven-safe serving bowls and top with mozzarella cheese. Place them onto a baking sheet lined with parchment for easy cleanup.
- Place under the broiler for 2-3 minutes or until the cheese is melted and golden,