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Alphabet Veggie Soup with Mini Chicken Meatballs

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By Heather Schmitt-Gonzalez
Published 10/24/2014

Loaded with not only veggies, but also alphabet pasta and mini chicken meatballs, this soup is nutritious, simple to put together, and entirely fun to eat!

Ingredients
for the meatballs:

• 8 ounces ground chicken
• 1 large egg
• 2 tablespoons plain bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons milk
• 3/4 teaspoon fresh thyme leaves
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper

everything else:

• 2 tablespoons olive oil, divided
• 4 ounces uncooked alphabet pasta
• 1 (14.5 ounce) can petite diced tomatoes with the juices
• 2 quarts low-sodium chicken broth
• 1 (16 ounce) package Birds Eye frozen "Vegetables for Soup" (or similar)
• ~1/4 cup chopped fresh parsley
• sea salt, as needed
• ground white pepper, as needed

Instructions

1. Line a tray or baking sheet with foil, then spray with nonstick cooking spray.
2. Combine all of the ingredients for the meatballs except the chicken in a medium bowl and beat together until well combined. Now add the chicken and work the mixture together.
3. Scoop by teaspoons onto the baking sheet; you should have 48 portions. Use your hands to form each into a mini meatball. You may need to wet your hands every once in a while to keep them from sticking.

4. Put 1 tablespoon of the olive oil a large nonstick, deep-sided pot set over medium-high heat. Once hot, carefully add the meatballs. Let them get golden on the bottom, and then shake and rattle the pot to turn them around. Cook until just cooked through, ~5 minutes. Scoop them onto a plate or clean tray for now.
5. Place the skillet back over the heat, and lower it to medium. Add the remaining 1 tablespoon of olive oil. Add the pasta and cook, stirring for ~5 minutes, or until pasta is coated in oil and starting to turn golden. Pour in the tomatoes with their juices and cook for another 5 minutes.
6. Turn the heat up to high and add the chicken broth. Once it comes to a boil, partially cover, then reduce and simmer gently for 10 minutes.

7. Add the frozen veggies and reserved meatballs. Bring it back to a simmer and let it cook for 5 more minutes. Remove from heat and toss in a final handful of chopped parsley. Taste first, then season with salt and white pepper as needed.

Yield: serves 8
Prep Time: 30 mins.

Cook time: 30 mins.
Total time: 60 mins.
Tags: soup, vegetables, meatballs, chicken, herbs,

If you're interested in learning more about the benefits of frozen fruits and vegetables, connect with the Frozen Food Foundation Twitter or the Frozen Food Foundation Facebook.
This article and recipe adapted from this site

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