Ingredients
๐ฅ 1 lb chicken thighs
๐ฅ 2 large carrots (halved)
๐ฅ 2 celery stalks (including leaves)
๐ฅ 1 onion (peeled and halved)
๐ฅ 1 lb Italian mini meatballs
๐ฅ 1 cup vermicelli
๐ฅ 2 cups chicken stock
๐ฅ 1 cup diced carrots
๐ฅ 1 cup diced celery
๐ฅ 1 small onion (chopped)
๐ฅ 1 cup fresh spinach
๐ฅ Salt and pepper to taste
๐ฅ 2 tbsp olive oil
๐ฅ 1 tsp dried oregano (optional)
๐ฅ 1 lemon (juiced)
Instructions
๐จโ๐ณ Add chicken thighs, carrots, celery, and onion to a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes.
๐จโ๐ณ Strain the broth into a clean pot and return the vegetables to it. Add diced carrots, diced celery, and chopped onion. Simmer for 10 minutes.
๐จโ๐ณ Add meatballs and vermicelli to the broth and cook for 3-5 minutes until noodles are tender.
๐จโ๐ณ Stir in fresh spinach and cook until wilted. Season with salt, pepper, and oregano.
๐จโ๐ณ Serve hot with a squeeze of lemon juice and fresh herbs on top.
Notes
Store leftover soup in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15