A comforting soup with tender chicken meatballs, pasta, vegetables, and broth.

1 lb ground chicken

1 egg

2–3 tbsp grated Parmesan cheese

1–2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1/2 tsp dried basil

1/4 tsp dried oregano

Salt and black pepper, to taste

1/4 cup plain panko breadcrumbs

2 tbsp vegetable oil, divided

1/2 yellow onion, diced

3 carrots, peeled and diced

3 celery stalks, diced

3 cloves garlic, minced

1 can diced tomatoes (15 oz)

8 cups chicken broth

1/2 cup ditalini pasta

2 cups baby spinach

Parmesan or feta for topping

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1. Mix meatball ingredients gently.

2. Form small meatballs and chill briefly.

3. Brown meatballs in oil and set aside.

4. Cook onion, carrots, and celery until soft.

5. Add garlic, tomatoes, and broth, then simmer.

6. Add pasta and meatballs and cook until tender.

7. Stir in spinach and adjust seasoning.

Avoid overmixing the meatballs to keep them tender. Add extra broth if soup thickens.