Chicken Meatball Soup With Penne and Chard Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 1 pound ground chicken
  • ¼ cup grated Parmesan cheese, plus more for topping
  • ¼ cup breadcrumbs
  • 1 egg
  • 1 teaspoon dried parsley
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • Juice from ½ lemon
  • 10 cups chicken broth or water
  • 1 (2-inch) Parmesan rind
  • ½ pound penne pasta
  • 1 head Swiss chard, stems removes and leaves torn into 1-inch pieces
Directions
  1. Preheat the oven to 350 F.
  2. Add the chicken, grated Parmesan, breadcrumbs, egg, parsley, and 1 teaspoon each of salt and pepper to a large bowl.
  3. Use your hands to mix ingredients together until well-combined.
  4. Roll the mixture into ½-inch balls and place on a foil-lined baking sheet.
  5. Bake for 20 to 25 minutes, or until browned, then remove from oven and set aside.
  6. In the meantime, heat oil in a large pot or Dutch oven over medium heat.
  7. Add the onion and garlic and stir until softened.
  8. Add the lemon juice and stir until absorbed.
  9. Add the chicken broth, Parmesan rind, and 1 teaspoon each salt and pepper. Bring to a boil.
  10. Stir in the penne pasta and cook until al dente, about 10 minutes.
  11. Remove the Parmesan rind and add the meatballs.
  12. Add Swiss chard to the soup and stir until chard is bright green and wilted.
  13. To serve, top with extra grated Parmesan and red pepper flakes.