I mean is there really anything better than a warm bowl of homemade chicken noodle soup?  If there is, this soup right here could be it.  

The taste will knock your socks off, guys.  The meatballs are amazing…the flavor, the texture.  After you brown them on the stove you are left with pan drippings to sauté your veggies…it does magic for the finished soup.  Oh my heavens.  Savoriness perfection.

This soup is light yet as soul warming and comforting as they come.  It’s packed with fresh, gorgeous veggies and that bit of parmesan cheese really takes it over the top.

And the best part?  It’s so uncomplicated.  Really, you could have it on the table in less than 40 minutes, no problem.  But you’d never ever know by the taste.  I just love this one and hope you do too!

Savory Chicken Meatball Soup

notes:  I use spouted grain bread for the breadcrumbs and it works great-just tear your slices of bread into small crumbs.  also, alternative pastas such as brown rice or quinoa will work for this soup.

Ingredients

For the Meatballs

16 Ounces Ground Chicken

1 Cup Fresh Breadcrumbs

3 Garlic Cloves, grated or pressed

2 Eggs, whisked

1/4 Cup + 2 Tablespoons Grated Parmesan

1 Tablespoon Fresh Chopped Basil

3/4 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

For the Soup

1 Tablespoon Olive Oil + 1 Tablespoon Butter

2 Leeks, white and pale green parts only, sliced into thin rounds

2 Garlic Cloves, finely chopped

10 Cups Low Sodium Chicken Stock

2 Cups Peeled, Sliced Carrots

1 1/2 Cups Pasta (your favorite small variety)

2 Cups Baby Spinach

Directions

For the Meatballs

Place all ingredients in a large bowl and gently mix with your hands until just incorporated.  Form into small meatballs (I used about 1/2-1 Tablespoon per ball).

For the Soup

Heat olive oil and butter in a large soup pot or dutch oven over medium high heat.  Add meatballs, in two batches, and brown on all sides.  Remove meatballs from pot and set aside.

To the same pot add the leeks.  Saute until softened, about 2-3 minutes.  Add garlic and cook for 20 seconds, stirring constantly.  Stir in the chicken stock and bring to a boil.  Add carrots and pasta, reduce the heat to medium and simmer until pasta is just shy of al dente.  Add meatballs and simmer until meatballs are just finished cooking through.  Stir in spinach and remaining 6 tablespoon parmesan and simmer for 1 minute or until spinach is just wilted.  Season with salt and pepper and serve.  Serves 6.

Adapted from Bon Appetite, April 2012