Italian Chicken Meatball Soup with Barley
Warm up with a comforting bowl of Italian Chicken Meatball Soup with Barley, a hearty and wholesome recipe that combines tender homemade chicken meatballs, nutrient-rich barley, and vibrant vegetables in a rich tomato-infused chicken broth. This one-pot wonder is packed with Italian-inspired flavors, featuring aromatic garlic, oregano, and basil alongside fresh spinach and a finishing touch of parsley. Perfect for cozy family dinners or meal prepping, this soup is easy to make and ready in just an hour. Serve it with crusty bread and a sprinkle of Parmesan for a complete, satisfying meal.
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Recipe Information
Ingredients
- 450 grams Ground chicken
- 60 grams Italian breadcrumbs
- 30 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 6 cups Chicken broth
- 400 grams Crushed tomatoes
- 100 grams Barley
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Fresh parsley, chopped
- 100 grams Spinach, fresh
Instructions
In a large mixing bowl, combine ground chicken, Italian breadcrumbs, grated Parmesan cheese, 1 clove of minced garlic, the egg, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until just combined.
Using a tablespoon or your hands, form the mixture into small meatballs (about 2.5 cm in diameter) and place them on a plate or parchment-lined tray.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove the meatballs and set them aside.
In the same pot, heat the remaining tablespoon of olive oil. Add the diced onion, carrots, celery, and the remaining minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
Pour in the chicken broth and crushed tomatoes. Stir to combine and bring the mixture to a boil.
Add the uncooked barley, dried oregano, and dried basil. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
Return the browned meatballs to the pot and continue to simmer for 10-15 minutes, or until the meatballs are cooked through and the barley is tender.
Stir in the fresh spinach and cook for an additional 2-3 minutes, just until the spinach is wilted.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot. Optionally, sprinkle additional grated Parmesan on top for extra flavor.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
