Italian Wedding Soup with Chicken Meatballs

Steps

• 1

  Preheat oven to 350°F. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
• 2

  Combine breadcrumbs, eggs, Parmesan, parsley, Italian seasoning, garlic powder, salt, and pepper with the ground chicken. Mix well. Form into small balls, about 2 teaspoons of mixture per meatball. Roll into balls and place on the prepared pan. Repeat with remaining mixture.
• 3

  Bake meatballs at 350°F until the meatballs are cooked through, about 15-20 minutes. To test doneness, cut one meatball in half. If no pink remains, the meatballs are done.
• 4

  In a large stock pot, heat the olive oil over medium high heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and sauté for another 2 minutes. Add the carrot and celery and sauté for 2 more minutes.
• 5

  Add the broth, water, and tomatoes to the stock pot. Stir in the balsamic vinegar, parsley and seasonings. Bring to a boil. Reduce heat to a gentle boil (medium-low heat) and cook for 5 minutes.
• 6

  Add the pasta to the stock pot and cook until pasta is tender, according to the package recommendations. When pasta is tender, stir in the spinach and meatballs. Cook until the spinach is heated through and slightly wilted. Serve with freshly grated Parmesan, if desired.