Chicken Meatball Soup (Print Version)

# Ingredients:

→ Meatball Mix

01 - 1 lb ground chicken
02 - ¼ cup freshly chopped basil
03 - ⅓ cup grated Parmesan
04 - 1 large egg, beaten
05 - 1 teaspoon salt
06 - ¼ teaspoon ground black pepper
07 - 1 tablespoon avocado oil, split for shaping
08 - 2 cloves garlic, minced finely
09 - ⅓ cup Italian-style breadcrumbs

→ Soup Elements

10 - 4 garlic cloves, minced
11 - 1 jar (24-ounce) marinara sauce
12 - 2 medium zucchini, diced into small pieces
13 - 4 cups chicken stock
14 - 8 oz penne pasta
15 - 1 teaspoon black pepper
16 - 1 small sweet onion, chopped
17 - 2 tablespoons avocado oil
18 - 1 can (28-ounce) crushed San Marzano tomatoes
19 - 2 ½ teaspoons salt
20 - ¼-½ teaspoon red chili flakes (optional)
21 - 2 teaspoons granulated sugar
22 - 1 tablespoon dried Italian herbs

→ Optional Garlic Toasts

23 - 24 baguette slices, about ½-inch thick
24 - ¼ teaspoon garlic powder
25 - 2 tablespoons melted salted butter
26 - 1 cup shredded cheese (mozzarella)

# Instructions:

01 - Set your oven to 375°F. Prepare a baking tray with parchment paper. In a mixing bowl, toss together chicken, breadcrumbs, grated cheese, basil, garlic, egg, black pepper, and salt. Stir until uniform. Scoop about 2 teaspoons per meatball, roll them, coat hands lightly with oil if sticky, and arrange on the sheet. Bake for 12-15 minutes, checking they’re cooked through.
02 - Pour 2 tablespoons of oil into a big pot over medium heat. Toss in diced onions, stirring for 2-3 minutes. Add zucchini, stir again, and cook until they slightly soften, about another 2-3 minutes. After that, mix in minced garlic, cooking briefly for half a minute until it smells fragrant.
03 - Pour in crushed tomatoes, marinara, broth, along with seasonings like salt, black pepper, chili flakes if chosen, and sugar. Crank up the heat to high and wait for the mixture to bubble up.
04 - Put the baked meatballs in the pot and toss in the penne pasta as soon as it’s boiling. Lower the heat to medium-low and let it simmer for around 12-15 minutes, stirring now and then. Ensure the pasta is nicely cooked and zucchini is tender too.
05 - Blend butter and garlic powder in a small bowl. Brush the butter mix on one side of each slice of baguette. Layer shredded mozzarella on half the slices, topping them with the rest to create sandwiches. Pop them in the oven at 375°F, toasting for 5 minutes each side until golden and melty.
06 - Pour the soup into bowls and optionally sprinkle fresh parsley on top. Pair with the toasts for dipping, if you like.

# Notes:

01 - Pick San Marzano tomatoes for a bolder taste.
02 - Cut zucchini uniformly for even cooking.
03 - Prepare meatballs in advance to save time.
04 - Cook the pasta separately if storing the soup for later to keep the broth clear.

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