Recipes
Chicken Meatball Soup with Spinach and Noodles
4 Servings
Lunch / Dinner
30 Mins
Prep 10 Mins ● Cook 20 Mins ● Total 30 Mins
Ingredients
FOR THE CHICKEN MEATBALLS：
- 500g KLFC Chicken Meatball
FOR THE SOUP:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken stock
- 1 cup egg noodles or thin spaghetti
- 3 cups fresh spinach leaves
- Salt and pepper to taste
- 1 tsp dried thyme or Italian seasoning
FOR THE GARNISH:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions
STEP 1: PREPARE THE CHICKEN MEATBALL
- Cook KLFC Chicken Meatball according to the package instructions. Set aside.
STEP 2: SAUTÉ THE VEGETABLES
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
STEP 3: SIMMER THE SOUP BASE
- Pour in the chicken stock and add thyme or Italian seasoning. Bring to a gentle boil.
STEP 4: COOK THE NOODLES
- Add the egg noodles or thin spaghetti to the pot and cook according to package instructions until al dente.
STEP 5: ADD CHICKEN MEATBALL AND SPANISH
- Reduce heat to a simmer. Add the cooked chicken meatballs and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
STEP 6: SERVE
- Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired.
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