Pinspired Dinners: Mini Chicken Meatball Soup, perfect for Fall!

My love for pinterest grows with every yummy recipe I try. I love soup, and I can’t wait for fall to get here so I can get my soup on!  This recipe was simply delicious. The prep time was not too bad- making the chicken meatballs took a few minutes, but then you’re almost done.

The recipe was originally posted on a blog called “For the Love of Cooking.”  Click over for great step-by-step photos.



1 lb of ground chicken
1 egg
2-3 tbsp Parmesan cheese
1-2 cloves of garlic, minced
1 tbsp fresh parsley, chopped
1/2 tsp dried basil
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
1/4 cup of Italian seasoned panko crumbs
1 tbsp canola oil


1 tbsp canola oil
1/2 sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
3 cloves of garlic, minced
1 15 0z can of diced tomatoes
8 cups of chicken broth
Sea salt and freshly cracked pepper, to taste
1/2 cup of ditalini pasta
2 cups of fresh baby spinach
Parmesan cheese or feta cheese as topping (optional)


Combine the ground chicken, egg, Parmesan cheese, minced garlic, fresh parsley, dried basil, dried oregano, sea salt, and freshly cracked pepper, to taste, and Italian seasoned panko crumbs together in a bowl until just combined. Roll into mini meatballs and place onto a plate (I filled up two plates full). Place the meatballs into the refrigerator for 10 minutes so they are easier to work with.

Heat 1 tablespoon of canola oil in a large Dutch oven over medium high heat. Add the meatballs, in batches, and cook for 4-5 minutes, carefully turning halfway through to cook on the other side, or until golden brown but not cooked all the way through (they will finish cooking in the soup). Remove the cooked meatballs from the Dutch oven and place on a clean plate. Finish cooking the remaining meatballs.

Add the remaining tablespoon of canola oil to the same Dutch oven and add the onion, carr

ots, and celery. Cook, stirring often, for 4-5 minutes then add the minced garlic. Cook, stirring constantly, for 1 minute then add the diced tomatoes and chicken broth, season with sea salt and freshly cracked pepper, to taste. Cover and cook on low for 30-40 minutes. Remove the lid and add the pasta and meatballs. Cover and cook for an additional 15-20 minutes or until the pasta is tender and the meatballs are cooked through. Add the spinach, stir until combined and slightly wilted, taste and re-season if needed, then ladle into bowls. Top with Parmesan cheese or feta cheese if desired.

Make sure you’re following BirminghamMommy on Pinterest for more Pinspired recipes and ideas.


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