Ingredients
For meatballs:
¼ cup breadcrumbs
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
1 egg
1 lb. ground chicken
For soup:
2 Tbsp. avocado oil, divided
1 cup chopped carrots
1 cup chopped celery
1 yellow onion, chopped
4 garlic cloves, minced
9 cups chicken broth
¾ cup acini di pepe pasta
3 cups baby spinach
¼ cup shredded Parmesan cheese
Directions
Add meatball ingredients to a large bowl and mix until just combined. Shape into 1-inch balls. Heat 1 Tbsp. of oil in a skillet over medium. Sear meatballs in batches for 1-2 minutes until browned on all sides. Set aside on a plate.
Heat remaining oil in a pot over medium-high. Cook carrots, celery and onion for 4-5 minutes. Add garlic and cook 1 more minute.
Pour in chicken broth and bring to a boil. Add pasta and boil 4 minutes. Add meatballs and boil 5 more minutes. Stir in spinach and serve with Parmesan cheese.
Serves 6-8