Main course American with Italian influences
Marry Me Chicken Meatball Soup
A creamy soup with tender chicken meatballs, sun-dried tomatoes, Parmesan and spinach. Orzo thickens the broth into a substantial meal inspired by the flavours of Marry Me Chicken.
Ingredients
4 servings · metric units
For larger batches, brown the meatballs in batches without crowding the pan. Use a suitably larger saucepan; the meatballs’ cooking time does not increase in proportion to the ingredients.
You’ll need
Wide, heavy-based saucepan · Mixing bowl for the meatballs · Chopping board and knife · Fine grater · Spoon or flexible spatula · Plate for the browned meatballs · Food thermometer
Let’s make it
0/7 stepsPrepare the ingredients
Peel and finely chop the onion (150 g) and garlic cloves (3 pcs), keeping them separate. Drain the sun-dried tomatoes in oil (100 g drained weight), reserving their oil, then cut into thin strips. Finely grate the Parmesan (60 g), divide it into equal halves and set one half aside for the meatballs and the other for the soup. Wash and drain the baby spinach (100 g), removing any wilted leaves.
Key visual detail: Prepare the ingredients. Shape the meatballs
Combine the chicken mince (500 g) with the fine dried breadcrumbs (30 g) and the half of the Parmesan set aside for the meatballs. Season sparingly with salt and freshly ground black pepper. Mix just until evenly combined and slightly tacky. With damp hands, shape into even, walnut-sized meatballs.
Key visual detail: Shape the meatballs. Brown the meatballs
Heat enough reserved tomato oil in the saucepan to thinly coat the base. Brown the meatballs over a medium-high heat in batches, turning gently once the undersides are golden. They should have golden patches but need not be cooked through yet. Transfer to a plate; browning should take about 8–10 minutes in total.
Key visual detail: Brown the meatballs. Build the flavour base
Reduce the heat to medium. Add the chopped onion to the same pan, adding a little more reserved oil if the base is dry. Cook for about 5 minutes until soft and translucent. Add the chopped garlic and strips of sun-dried tomato, then stir for a minute until fragrant, without letting the garlic brown.
05:00Key visual detail: Build the flavour base. Simmer the meatballs in the stock
Pour in the chicken stock (1200 ml) and gently scrape up the golden residue from the base. Return the meatballs with any juices from the plate. Bring to a gentle simmer, reduce the heat and cook uncovered for 8 minutes. The liquid should bubble gently rather than boil vigorously; the meatballs will begin to firm up and hold their shape.
08:00Key visual detail: Simmer the meatballs in the stock. Cook the pasta and check the meatballs
Stir in the dry orzo (100 g). Simmer for the packet cooking time, usually 8–10 minutes, stirring carefully along the base occasionally. The pasta should be tender with a slight bite. Check the centre of the largest meatball with a thermometer: it should reach at least 75°C. If necessary, continue cooking until it reaches this temperature.
Key visual detail: Cook the pasta and check the meatballs. Finish with cream, spinach and cheese
Reduce the heat to its lowest setting. Stir in the whipping cream (150 ml) and prepared spinach, then warm for about 2 minutes until the leaves have wilted but remain green. Remove from the heat and gradually stir in the other half of the Parmesan, set aside for the soup. The soup should be creamy but still flow freely from a ladle; loosen with hot water if it is too thick. Taste, season with salt and freshly ground black pepper, and serve straight away.
02:00Key visual detail: Finish with cream, spinach and cheese.
A few useful tips
- Shape the meatballs with damp hands without packing them tightly. An even size helps them cook at the same rate.
- Once the meatballs are in the pan, let the undersides brown and release readily before turning. Turning too soon can break them apart.
- If serving later, cook the pasta separately and add it to individual bowls so it does not swell in the whole batch of soup.
- Add the Parmesan off the heat, stirring gently; boiling vigorously after adding the cheese can spoil the texture.
Storage
Divide the soup into small portions in shallow containers and refrigerate within 2 hours of cooking. Keep covered at 4°C or below for up to 2 days. Reheat gently, stirring, until the soup and the centres of the meatballs reach at least 75°C. The pasta absorbs liquid during storage, so add water as needed. For freezing, set aside the broth and meatballs before adding the pasta, cream and spinach. Before setting aside this base, finish cooking the meatballs and check with a thermometer that the centre of the largest has reached at least 75°C. Divide the base into small portions, cool promptly and freeze; keep for up to 3 months.
Timing
Hands-on: 30 min · Cooking: 35 min