Chicken Meatball Soup

Though similar to Pesto Zuppa Toscana soup, this is much easier to make, and has a little different taste with the chard. I love chard so much, but it’s one of those things I forget to use, you know?

INGREDIENTS

6-8 cups chicken stock
1 (12 oz) bag frozen chicken meatballs
12 oz short pasta such ditalini or anellini
1/2 cup pesto
2 cups Swiss chard (1/3 of a bunch), stemmed, leaves chopped
salt, to taste
Red pepper flakes
Freshly cracked black pepper
Parmesan

DIRECTIONS

  • In a large pot set over high heat, bring the 6-8 cups of stock plus 2 cups water to a boil.

  • Add in the chicken meatballs and (uncooked) pasta, bring the liquid back up to a boil, and cook until the pasta is al dente (not completely softened) and the meatballs are warmed through. This will depend on the size of your pasta and cooking time on the meatball package, about 8-10 minutes.

  • Add in the chard and cook until wilted, about 2 more minutes.

  • Stir the pesto into the soup, season to taste with salt and serve, topped with any additional toppings you have on hand: black pepper, more pesto, red chili flakes, Parmesan.

DinnerMarie KellyMilford Kitchenchicken, chicken meatballs, meatballs, kale, parmesan, easy dinnerComment