Chicken Soup with Pesto Meatballs

I made parsley-basil-almond “pesto” and use it in many variations – salads dressings, for baking potatoes tops and, finally, I added it in ground chicken mix and made very good meatballs for soup. Inspired by Bon Appetit recipe.

Chicken Soup with Pesto Meatballs

For “pesto”:

bunch of Italian (flat) parsley
2-3 sprigs basil
1 garlic clove
2 tbsp. almond meal or ground almonds
1-2 tbsp. Parmesan cheese, grated
1 tbsp. olive oil
1-2 tbsp. water
pinch of salt

Place parsley, basil, almond meal, garlic, Parmesan cheese, oil and salt in a blender and blend until it forms a thick paste. Add more or less oil (or water) as needed.

For 12 meatballs:

16 oz. ground chicken (breast or mixed)
3 tbsp. parsley-almond pesto
pinch of salt
1 tbsp. semolina flour

Mix all ingredients together, form into 12 1-inch-diameter meatballs. Cook meatballs in big amount boiling water until it float, remove from water in plate with slotted spoon, cover and set aside.

For soup:

1 medium carrot
1/4 medium onion or 1 leek stalk
1/3 cup dry pasta, small will be better
2 handful baby spinach
4 cups homemade or store-bought chicken broth (I made mine from chicken breast carcass, carrot, onion and celery stalk)

In medium, sprayed with cooking spray, pot sauté  chopped carrot and onion, add chicken broth, bring to boil, add pasta and cook about 8 minutes in medium heat, add cooked meatballs and cook about minute more. Remove from heat, add spinach, carefully stir and cover with lid, let stay about 5 minutes more. Serve hot.

1 serving (3 meatballs and 1 cup soup) is about 220 calories

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