The undeniable chill in the air today moved me to make garlicky meatballs swimming in a soothing broth with a touch of green and swirls of egg, reminiscent of our favorite Chinese soup –but Italian style, adapted from Rachael Ray’s recipe. Our version includes the addition of garlic (no surprise there), uses Japanese supermarket-friendly ingredients and serves 2.
1/2 pound ground chicken
1/2 cup panko breadcrumbs
3 eggs, beaten in a bowl
1/2 cup grated Parmesan cheese, divided
1 clove of garlic, chopped
a few dashes of oregano, basil and parsley
salt & pepper
1 1/2 TBS. olive oil
half an onion, chopped
1 small leak, chopped
3 cups chicken broth
1 small bunch of spinach, roughly chopped
- In a large bowl, combine the ground chicken, panko, a 1/4 cup of the Parmesan, half of the beaten eggs, the garlic, oregano, basil and parsley. Mix with your hands and form into 3/4-inch balls. Place on a plate, cover with plastic wrap and keep in fridge while you start the soup.
- In a large pot, heat the olive oil over medium heat. Add the onion and leak and cook until soft and beginning to brown, about 6 minutes. Add the chicken broth, bring to a boil, and add the meatballs. Simmer gently until the meatballs are fully cooked, about 10 minutes. Stir in the spinach.
- To the bowl with the remaining beaten egg, add 1 TBS. of water and some shakes of salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and spinach aside. Stir in the remaining 1/4 cup Parmesan and season to taste with salt and pepper.
I served our soup with slices of cheese bread, spread lightly with butter, sprinkled with fresh chopped garlic and Parmesan and broiled for 2 minutes.