Marry me chicken meatball soup

Step 1

Make the Meatballs: Preheat the oven to 425°F (220˚C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the egg, basil, parsley, oregano, and garlic powder.

Step 3

Add the ground chicken, Italian sausage, grated Parmigiano Reggiano, bread crumbs, and salt. Mix with your hands until evenly combined, being careful not to overmix.

Step 4

Form the mixture into 1-inch diameter meatballs (about 40 meatballs) and place them on the prepared sheet pan.

Step 5

Bake for 7-10 minutes, or until browned and cooked through. Set aside.

Step 6

Make the soup: In a large Dutch oven or pot over medium-high heat, heat 2 tablespoons of oil from the sun-dried tomatoes.

Step 7

Add the onion, season with salt, and cook until translucent, about 5 minutes.

Step 8

Stir in sun-dried tomatoes, garlic paste, and tomato paste. Cook for another 2 minutes, breaking up the tomato paste with a spatula.

Step 9

Pour in the chicken broth and bring to a boil.

Step 10

Add the pasta and cover. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.

Step 11

Add the cooked meatballs to the soup along with any juices from the baking sheet.

Step 12

Stir in heavy cream, baby spinach, and grated Parmesan cheese.

Step 13

Taste and adjust seasoning with salt and pepper as needed.

Step 14

Serve hot, garnished with fresh basil and additional grated Parmesan cheese, if desired.

Step 15

Enjoy!