I have a few kitchen de-stressers that I employ when the days start to overwhelm me. I’ll get in the kitchen and chop every single fruit and vegetable in my refrigerator (and usually emerge with this Marakesh Carrot Salad), I’ll make meatballs (usually turkey, always delicious), or I’ll stand at the kitchen counter, stare blankly into space and thoughtlessly eat whatever salty snack food I have in my cupboard (usually popcorn, sometime cheetos).
This week, coming off the Thanksgiving holiday and launching into full-trottle holiday madness has me a little wide-eyed, so I’ve taken to the meatball, making wonderfully flavorful balls in a very simple broth with rice.
Comfort food, de-stress, meatball production… we’ll all get through this together. Promise.
Here’s what our kitchen counter will look like… except way more messy, because I gussied this up to make my life look much more put together than it actually is.
Ground chicken (you could also use ground turkey), onions and garlic, lemon zest and breadcrumbs, mustard, and parmesan cheese.
For mega flavor we’re also adding a box of frozen spinach, coriander, fresh grated nutmeg, and crushed red pepper flakes.
Because our broth is so simple we’re turning up the volume with our meatballs… which… is that even ok to say?
Turnt up. That’s definitely not ok to say. I better hit ‘publish’ fast.
Hallelujah to a box of frozen spinach! The earthy spinach is defrosted easily and adds bulk and vegetable vitamins to our meatballs. A kick of Dijon mustard and lemon zest really compliment the spinach flavor.
A wooden spoon will only get us so far.
We have to get in there with our hands to break up the spinach clumps and incorporate all of the breadcrumbs and egg. No need to be shy!
I used this cookie scoop to shape the spinach-y meatballs before baking. Those scoops are a dang life-saver. Not literally. They don’t know CPR.
Very good chicken stock is the key to this simple soup. Essentially we’re floating meatballs in stock with rice, so… the stock has to be really delicious. If it’s not homemade, I really love this chicken stock base. Much deeper flavor than the boxed stock.
I added finely diced onions, sliced garlic, a bay leaf, and a big dose of fresh lemon juice to the chicken stock. Just to layer flavors, and enhance the flavor of the meatballs.
I used a round biscuit cutter to shape white rice, because I’m nothing if not incredibly fancy.
Warm broth and roasted meatballs to surround the rice. Parsley and salty parmesan for soup enhancement.
This is a cozy-warm dish. Supremely comforting without being overly rich and overbearing. It’s good vibes and that counts for a lot this time of year.
For leftover and reheating purposes, I would store the rice separate from the broth and meatballs. Re-heat separately, then ladle the soup over the warmed rice. You certainly can store the the soup together, rice and all… the rice will puff as it absorbs as much liquid as it can. Equally delicious, just depends on how mushy you like your rice.
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Chicken and Spinach Meatballs with Rice in Broth
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
Description
Comfort and warmth! Simple meatball and broth soup. Flavorful and delicious.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 box frozen spinach, thawed and water pressed out
- 1/4 cup finely diced yellow onion
- 1 clove garlic, minced
- 1 tablespoon dijon mustard
- 1 teaspoon fresh lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fresh grated nutmeg
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 large egg
- 3 tablespoons whole milk
For the Soup
- 2 tablespoons olive oil
- 1/4 cup finely diced onion
- 1 clove garlic, sliced
- 6 cups good chicken broth
- 1 dried bay leaf
- 2 – 3 tablespoons fresh lemon juice
- 2 cups cooked white or brown rice
- salt (not very much) and pepper
- fresh parsley and shaved parmesan cheese, for serving
Instructions
- To make the meatballs, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil and set aside.
- In a large bowl bowl combine ground chicken, thawed and pressed spinach, onion, garlic, mustard, lemon zest, salt, peppers, coriander, nutmeg, breadcrumbs, and cheese. Stir until just combined. In a small bowl, whisk together egg and milk. Add the egg mixture to the meat mixture and use your hands to incorporate well, breaking up the spinach and making sure that all of the ingredients are evenly mixed. Use a cookie scoop to scoop heaping tablespoonful balls onto the prepared baking sheet.
- Space balls about 1-inch apart on the baking sheet and bake for 20 minutes or until cooked through. Makes about 30 meatballs.
- Make the broth while the meatballs bake. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent and softened, about 6 minutes, stirring often. Add the sliced garlic and sauté for 2 minutes more. Add the chicken stock, bay leaf, and lemon juice. Bring to a very low simmer.
- Add the cooked meatballs to the broth and simmer for 10 minutes.
- To serve, spoon a small amount of rice into the bowl. Ladle in broth and meatballs. Sprinkle with parsley and cheese. Enjoy!
Nutrition
- Serving Size: 4
29 Responses
Have just made these, and the verdict is – when the h*ck can I make them again!? Is dinner tomorrow too soon?
Thank you for such a beautiful recipe, comforting but light, during our dark, cool days of winter, in lockdown, in Melbourne, Australia. You’re a bright beam of sunshine, Joy, and your food is delicious! Thank you!
As the rains keep falling (20 inches so far in my neck of the woods, 90 miles NW of the devastation in Houston) this soup is my comfort food. Go away, Hurricane Harvey.
Absolutely, it looks delicious! Yesterday evening I made this recipe and turned out superb. The whole of my family member enjoyed so much. Thanks for the share.
I just made the meatballs for this soup.They are absolutely delicious! I used gluten free bread crumbs because of a wheat allergy in my family, and the meatballs are beautiful. I’m really hoping that we can resist eating them all now so we can have them with the broth and rice tomorrow. Thanks for another great recipe!
Just made this for dinner. What a great light recipe for post holidays! The lemon makes the recipe! So fresh!
Second time making this and it’s my new favorite weeknight dinner! I added fresh dill to meatballs and a parmesan rind to the broth, which really made it delicious.
It warms the heart and is good for the spirit. Thank you
Living a long way from the US – how much spinach is in a box of spinach? We get it in bags here…
I buy it in bags as well and steam it. I’ve made this recipe twice and eyeball it when it comes to the spinach. About 2/3 of a large bag steams down to a good amount.
This is really beautiful and I’m excited to make it for my meatball-loving boyfriend. A wonderful direction for your site. Keep it up; we love you!
Oh so yummy!!! :) Can you follow me on bloglovin? It’s diycrafts9.blogspot.com
Thanks
I want a bowl of this, right here, right now! Seriously Joy, this is the epitome of comfort food! I can’t wait to give this recipe a try!
This looks amazing! Loving the soup recipes now that it’s finally cold!
-sara
https://almostpaleokitchen.blogspot.com/
That look so yummy, I love soup!!
https://xoxobella.com
This is just what I crave after all the heavy food of Thanksgiving. A question – if I wanted to freeze some of the meatballs, would you freeze them cooked or uncooked?
I would freeze them cooked.
I made this for dinner tonight, using the chicken stock base you recommended. Soooo delicious!!! My husband loved it too.
Awesome!!
I am so into soups right now. Yum!
Kari
http://www.sweetteasweetie.com
This looks like such a cozy meal! I love everything about this!
What a nice looking dinner recipe :) I could definitely imagine cooking this up, getting comfy on the sofa in PJs and a big blanket and having a cozy night in with some delicious warm soup :) Thanks for sharing!
https://katelynmcphee.blogspot.ca
I love this recipe! I do an Italian style chicken meatball soup, but your recipe is a nice departure from that. I look forward to trying it.
If I wanted to make a batch of this in portions for reheating what do you suggest? Should I keep the rice separate and just reheat the meatballs and broth together and ladle it over the cold (cooked) rice? Or do you think it is okay to store the rice with the soup and reheat it all together? Thanks! This is perfect!
oh good question! I would keep the rice separate from the broth and meatballs. Reheat the broth and balls, and ladle over the warmed rice.
Ohh this looks so yummy! Perfect for this time of year.
that’s really good!:-)
But mine will not look as perfect;-)
it’ll still be delicious!
I’m in general a huge fan of soups and therefore thank you for this recipe!
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com
I can completely relate to feeling overwhelmed by the coming holidays. I also resort to the kitchen to let off stress and this looks like a really good de-stresser meal to make! Definitely something I want to try