Mini Chicken Meatball Soup

Well today we are eating soup. Soup with cute little meatballs in it. Packed with flavor. I’ve wanted to make Italian Wedding Soup for a while now and well I finally got around it. Although this is not the classic way to make it, its delicious nonetheless, if not even more 🙂 Packed with flavor and spice! And by the way, growing up I was a verrryy picky eater. I would refuse to eat anything green. Well excluding lettuce. But everything else green like spinach, broccoli or even fresh herbs – I would not eat it! No way! And although I still resent broccoli and some fresh herbs, spinach I can do – but only if it’s in a soup! I don’t know why, but it’s just how it is… So every now and then when I feel the need to sneak in some veggies into my food, the easiest way to do so it’s with a soup! I mean think about it, there’s minimum work involved, it’s a one pot meal so easy clean up, you will have delicious leftovers and won’t have to cook for 2 days, it’s great on your wallet and your jeans thank you! Convinced yet? I know it’s summer and its well over 100Fhere but if I crave something, well I have to make it, no ifs or buts there… Make this soup, you won’t be sorry!

Stars: 5

Level: Easy

Comments: I love this soup! Very simple and flavor-full. The broth is nice and light, it’s packed with veggies and then the meatballs soo good!

Negatives: None

Will I make it again? Yes most definitely!

Everything you need + a few spices! Oh and I’d thought! Oh and don’t look at the mozzarella just imagine that it’s parmesan lol!

Mix all the ingredients for the meatballs together 🙂


Shape into little meatballs!

Now get a large pot. Add some oil and let it get hot. Add the onions and let them cook for 5 mins. Add the garlic and spinach and cook until the spinach wilts.

Alright transfer the onion to a separate plate and add a little more oil to the pot. Brown the meatballs 2-3 mins on each side.

Add the veggies, water, broth and tomatoes and bring to boil. Reduce to a simmer and cook for another 20mins. Add the pasta, parmesan and spices and cook for another 10 mins.

Serve with some more parmesan and enjoy 🙂

Mini Chicken Meatball Soup

Serving: 7


For the meatballs:

  • 1 lb ground chicken
  • 1 egg
  • 1/4 cup parmesan
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1/2 dried parsley
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup panko bread crumbs

Directions: In a bowl combine all the ingredients together and mix with your hands to combine. Make meatballs of desired size. (mine were about 1 tbsp big) Set aside.

For soup:

  • canola oil
  • 1 sweet onion, chopped
  • 2 garlic coves, minced
  • 4 cups raw spinach
  • 32 oz chicken broth
  • 4 cups water
  • 1 can (14.5) oz diced tomatoes
  • 1/3 freshly grated parmesan cheese
  • 1 1/2 cups small pasta
  • 1 1/4 tsp red pepper flakes
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Directions: Heat a large pot over medium high heat. Grease with a little bit of canola oil. Add the onion and saute for about 5 mins or until translucent. Add the garlic and spinach and cook, stirring constantly until the spinach wilts (reduces in volume). transfer the onions/spinach to a plate. Add a little more canola oil to the pot and brown the meatballs about 2-3 mins on each side. Once all the meatballs are evenly browned, add the vegetables, broth, water and diced tomatoes. Stir so the meatballs are floating and bring to boil then reduce the heat and let is simmer, covered, for 20 mins. Add the pasta, parmesan, red pepper flakes, paprika, garlic powder, salt and pepper and let it cook for another 10mins or until the pasta is al dente. Taste and adjust seasoning and serve with some extra parmesan. Enjoy!

Notes: Don’t overcrowd the meatballs when browning! If you need to cook them in batches! To flip the meatballs easier use 2 spoons.

Slightly adapted from: How Sweet Eats


Salted Mudslide Cookies

Sometimes I see things that I just have to have.

Things like Steve Madden shoes.

Or a cute little summer dress.

Or vanilla extract. I know, weird.

Yet sometimes I see things that I absolutely must have or my life will never be complete.

Like these cookies.

Dark chocolate. Kahlua. Sea salt. Heaven.

Now go make them!

Stars: 5+++

Level: Easy

Comments: These cookies are awesome! Super chocolaty, boozy and the salt takes them over the edge! Love love love them!

Negatives: None

Will I make these again? Yes! I can hardly wait!

Here’s how:

So here’s what you need! Flour, sugar, baking soda, egg, yolk, chocolate chips, sea salt, melted butter, cocoa powder, brown sugar, vanilla extract and Kahlua 🙂

Alright First step first mix the dry ingredients together, set aside…

Now let’s deal with the wet! In a bowl mix together the melted butter and sugars and stir to combine. Then add the vanilla and eggs – stir. And lastly the Kalua. Pretty simple, heh?

Now add the wet to the dry ingredients and keep stirring with a spatula until the dough comes together

Fold in the chocolate chips and refrigerate for 30mins

Scoop onto baking sheets and bake for 10-12mins

My baby sister loved them!

The Six Pack Diet!

Salted Mudslide Cookies

Makes 28 cookies


  • 2 cups + 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 cup dark cocoa powder
  • 3 tbsp instant coffee powder
  • 1/4 tsp sea salt
  • 1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup Kahlua
  • 1 cup dark chocolate chips
  • sea salt for topping

Directions: In a bowl combine all the dry ingredients together (flour-sea salt), set aside.

In another bowl, mix the melted butter and the sugars to combine. Add the egg, yolk and vanilla and whisk to combine. Add in the Kahlua and stir. Add the wet ingredients to the dry and with a spatula continue stirring until the mixture comes together. Don’t worry the dough will come together, it will take about 3 mins of mixing and some elbow grease but you’ll be well rewarded! Fold in the chocolate chips. Refrigerate the dough for 30 mins.

Preheat oven to 325F. Scoop the cookie dough into golf sized balls and place on a parchment paper lined baking sheet. Bake for 10-12 mins or until the edges are set and the top is puffy, Be careful not to overcook these, you want them to be gooey on the inside 🙂 Once baked, sprinkle with sea salt immediately and let cool for 5 mins before indulging. Enjoy!

Source: How Sweet Eats

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