Fall Minestrone

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Cuisine: American, Italian

Courses: Main Course, Soup

Difficulty: Intermediate

Servings: 6

Calories: 260 kcal

Best Season: Fall

Ingredients

For the Meatballs:

2 lb ground chicken
1 tsp red pepper flakes
2 tsp basil (dried)
1 tsp garlic salt
½ tsp black pepper
½ tsp onion powder
½ cup parmesan cheese
2 tsp garlic (minced)
⅓ cup almond flour (I used the Prozis Organic Almond Flour. You can use the code “KATIE10” for 10% off their site as well!)

For the Soup:

1 tbsp olive oil (extra virgin)
2 tsp parsely (dried)
1 tsp thyme (dried)
1 lemon (juiced)
¾ sweet onion (medium sized, diced)
2 carrots (peeled & diced)
2 celery (2 stalks, diced)
9 cup chicken broth (low sodium)
3 cup baby spinach
1 cup ditalini pasta

Instructions

1
In a large mixing bowl, combine all of the ingredients for the meatballs. Form 62 smaller sized meatballs, about 1 inch in size.
2
Cook the meatballs in a large skillet and set aside. Heat up the olive oil in a large stock pot. Add in the onion, carrots, and celery. Sauté until fragrant and slightly cooked down, about 5 minutes.
3
Add in your lemon juice and chicken stock. Bring to a boil.
4
Turn the heat down to low. Add in your parsley, thyme, meatballs, spinach, ditalini, and salt & pepper to taste. Cook until pasta is al dente, about 12 minutes and enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 260kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1.7g9%
Cholesterol 90mg30%
Sodium 1380mg58%
Total Carbohydrate 14g5%
Dietary Fiber 2g8%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, soup