1-Step 1: Prepare Your Workspace and Oven Start by preheating your oven to 350 degrees Fahrenheit. Line a cookie sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the meatballs as they bake, giving them an even texture without sitting in excess grease. While the oven heats, gather all your ingredients and equipment. Having everything measured and ready makes the process much smoother.

2-Step 2: Mix and Form the Mini Meatballs In a large mixing bowl, combine the following ingredients for the meatballs: 16 ounces ground chicken, 1/2 cup breadcrumbs, 1 egg, 1 tablespoon of the fresh parsley, 1 minced garlic clove, 1/4 cup of the diced onion (save the rest for the soup), 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1 teaspoon of the sea salt, and 1/8 teaspoon of the black pepper. Mix the meatball ingredients gently by hand. Overworking the mixture can make the meatballs tough, so mix just until everything is evenly distributed. Form the mixture into approximately 50 small meatballs, each about 1 inch in diameter. Keep your hands slightly wet to prevent sticking. Place each formed meatball on the prepared baking sheet with a bit of space between them.

3-Step 3: Bake the Meatballs Place the baking sheet in the preheated oven and bake the meatballs for 15 minutes. They should be cooked through and lightly golden on the outside. Baking them first rather than cooking directly in the soup helps them hold their shape and creates a better texture.

4-Step 4: Build the Soup Base While the meatballs bake, start on the soup base. In a large soup pot or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. The combination of butter and oil gives you the flavor of butter with a higher smoke point. Add the following to the pot: 1 small carrot (diced small), 1 celery stalk (diced small), the remaining 3/4 cup of diced onion, 1/2 teaspoon of the sea salt, and 1/8 teaspoon of black pepper. Cook these vegetables for 4 to 5 minutes until they’re softened and fragrant. If the vegetables start to brown too quickly, lower the heat slightly.

5-Step 5: Add Aromatics and Stock Add the remaining 1 minced garlic clove and 1 bay leaf to the pot. Cook for about 1 minute until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic tastes bitter. Pour in 64 ounces of chicken stock and add the remaining 1 tablespoon of fresh parsley. Using stock rather than broth gives the soup a deeper, more complex flavor and more nutrients. Reduce the heat to medium-low to maintain a gentle simmer.

6-Step 6: Combine Meatballs and Soup Once the meatballs finish baking, carefully add them to the simmering soup pot. Cover the pot with a lid and cook for 20 minutes. This allows the flavors to meld together and the meatballs to absorb some of the delicious broth.

7-Step 7: Add Pasta and Spinach Uncover the pot and add 3 ounces of baby spinach (with stems removed) and 3/4 cup of small pasta such as ditalini or orzo. Raise the heat back to medium to maintain a steady simmer. Cook uncovered for 12 to 15 minutes, stirring every 5 minutes to prevent the pasta from sticking to the bottom of the pot. The soup is ready when the pasta reaches an al dente texture. Keep in mind that the pasta will continue to soften in the residual heat, so test it a minute or two before you think it’s done.

8-Step 8: Serve and Enjoy Ladle the hot soup into bowls and add your desired toppings. Grated parmesan cheese adds a wonderful salty richness, while red pepper flakes bring a pleasant warmth. Serve with crusty bread for a complete meal that satisfies the whole family. This soup pairs beautifully with sweet treats like our homemade peach cobbler recipe for a comforting finish to your meal.