Chicken Parmesan Meatball Soup (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 pound ground chicken
02 -
⅓ cup Italian breadcrumbs
03 -
⅓ cup grated Parmesan cheese
04 -
¼ cup finely chopped fresh basil
05 -
1 large egg, whisked
06 -
2 cloves garlic, finely minced
07 -
1 teaspoon salt
08 -
¼ teaspoon black pepper
09 -
1 tablespoon avocado oil, divided (for rolling meatballs)
→ For the Soup
10 -
2 tablespoons avocado oil
11 -
1 small sweet onion, diced
12 -
2 medium zucchini, diced
13 -
4 garlic cloves, finely minced
14 -
1 (24-ounce) jar marinara sauce
15 -
1 (28-ounce) can crushed San Marzano tomatoes
16 -
4 cups chicken broth
17 -
1 tablespoon Italian seasoning
18 -
2 ½ teaspoons salt
19 -
1 teaspoon black pepper
20 -
¼-½ teaspoon red pepper flakes, optional
21 -
2 teaspoons sugar
22 -
8 ounces penne pasta
→ Garlic Mozzarella Toasts (Optional)
23 -
1 baguette, cut into 24 ½-inch slices
24 -
2 tablespoons salted butter, melted
25 -
¼ teaspoon garlic powder
26 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, basil, egg, garlic, salt, and black pepper. Mix thoroughly. Scoop 2 teaspoons of the mixture at a time, roll into meatballs, and place on the baking sheet. Use avocado oil to prevent sticking. Bake for 12-15 minutes, or until cooked through.
02 -
Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Add diced zucchini and cook for another 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 -
Stir in the marinara sauce, crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, red pepper flakes (if using), and sugar. Increase heat to high and bring to a boil.
04 -
Once the soup is boiling, add the baked meatballs and penne pasta to the pot. Reduce heat to medium-low and simmer, stirring occasionally, for 12-15 minutes until the pasta is al dente and zucchini is tender.
05 -
Combine melted butter and garlic powder in a bowl. Using a pastry brush, spread garlic butter on one side of each baguette slice. Distribute mozzarella cheese evenly on half of the slices, then top each with another slice to form sandwiches. Bake at 375°F for 5 minutes, flip, and continue baking for 5 minutes until melted and golden.
06 -
Serve the soup with freshly chopped parsley if desired. Pair with garlic mozzarella toasts for dipping.
# Notes:
01 -
Use San Marzano tomatoes for enhanced flavor.
02 -
Dice zucchini evenly to ensure proper cooking.
03 -
Prep the meatballs a day ahead to save time.
04 -
Cook pasta separately if making the soup ahead of time to preserve the broth's texture.