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Chicken Meatball Soup

How Sweet It Is is without a doubt my favorite food blog. I aspire  to that level of awesome. Anyway, I made this soup for lunch today, and it was delicious.

So dang good. 

I love Italian Wedding Soup, and this is very reminiscent of that.

Here we go.

serves 4-6

for meatballs

  • 1 pound ground chicken breast
  • 1 large egg
  • 1/4 cup romano cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup panko bread crumbs

Combine all ingredients together in a large bowl and mix until just combined. Taking 1 tablespoon or so of the mixture, roll into meatballs of desired size.

for soup

  • 2 1/2 tablespoons of canola oil
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced or pressed
  • 4 cups raw spinach
  • 32 ounces low-sodium chicken stock
  • 4 cups water
  • 1 can (14.5 ounces) diced tomatoes
  • 1/3 cup freshly grated parmesan cheese
  • 1 1/2 cups small pasta (I used elbow macaroni)

Heat a large pot over medium heat and add 1 tablespoon canola oil. Add onion with a pinch of salt and stir to coat, then let cook until soft and translucent, about 5 minutes. Add in spinach and garlic, stirring continuously until spinach wilts. Remove from the pot and set aside in a bowl.

With the heat still on medium, add remaining canola oil. Add in chicken meatballs and cook for 2-3 minutes, then flip and cook 2-3 minutes more. (If you make larger meatballs, you will have to cook a few minutes longer. Additionally I found it was easier to flip the meatballs with two small spoons since they are all crowded together in the pot.) Once meatballs are browned, add onion and spinach mixture back to the pot, then add in stock, water and tomatoes. Stir gently making sure meatballs have started to float. Bring to a boil then reduce to a simmer and let cook for 20 minutes. Add in pasta and parmesan cheese, then cook for 8-10 minutes more before serving. (Check your pasta frequently, because I only cooked mine for about 5 minutes at the end, actually)

Grilled…Array of Awesome Food?
There’s not much of a recipe, here. But it was really delicious, so I thought I’d share. My dad and I just grilled a bunch of red, orange, and yellow peppers, chicken sausage (with peppers inside), and a mixed bag of baby potatoes—red, white, and purple! (the insides were purple too!).
We did season the potatoes with a random array of spices before hand. I believe it was cumin, chili powder, and maybe some garlic salt if I recall correctly.

See? They really were purple! :)

Grilled…Array of Awesome Food?

There’s not much of a recipe, here. But it was really delicious, so I thought I’d share. My dad and I just grilled a bunch of red, orange, and yellow peppers, chicken sausage (with peppers inside), and a mixed bag of baby potatoes—red, white, and purple! (the insides were purple too!).

We did season the potatoes with a random array of spices before hand. I believe it was cumin, chili powder, and maybe some garlic salt if I recall correctly.

See? They really were purple! :)

Spicy Shrimp and Chicken Linguine
I’m way behind on posting recent meals, but I’ll try to catch up some now. This was dinner tonight, cooked by me and my dad.
I know sometimes people ask for very specific instructions, but I’m sorry to say I don’t generally cook with recipes or measurements :/ I can give you a basic idea, but just use your best judgment.
Ingredients:
Whole wheat linguine, 12 oz.
1/2 lb shrimp, deveined and peeled
1/4-1/2 lb chicken, chopped
Jar of Arrabiata Pasta Sauce, 24 oz.
Italian seasoning
Spinach leaves, cut into fine strips
Oregano
Roasted garlic
Capers
Parmesan cheese, 1/2 cup grated
Begin boiling water, and add in pasta, cooking for indicated time (about 10 minutes—until al dente). Meanwhile, season shrimp with italian seasoning or oregano and cook for recommended time—generally about 3 minutes—in olive oil on stove top. Set aside. Chop chicken into small pieces and cook in olive oil on stove until done. Set aside.
While pasta is cooking, pour sauce into saucepan, and add in oregano, Italian seasoning, about 2 cloves of roasted garlic (finely diced of course), a couple tablespoons of capers, and cut spinach. Heat on stove top until bubbling some.
Drain pasta. Plate, topping with sauce, some Parmesan cheese, and shrimp and chicken. Garnish with strips of spinach leaves.
Serves about 6.
*If you can’t find the proper kind of sauce, you can use regular pasta sauce and add in a little extra garlic, crushed red pepper, and some chopped onions. Arrabiata sauce is spicy.

Spicy Shrimp and Chicken Linguine

I’m way behind on posting recent meals, but I’ll try to catch up some now. This was dinner tonight, cooked by me and my dad.

I know sometimes people ask for very specific instructions, but I’m sorry to say I don’t generally cook with recipes or measurements :/ I can give you a basic idea, but just use your best judgment.

Ingredients:

  • Whole wheat linguine, 12 oz.
  • 1/2 lb shrimp, deveined and peeled
  • 1/4-1/2 lb chicken, chopped
  • Jar of Arrabiata Pasta Sauce, 24 oz.
  • Italian seasoning
  • Spinach leaves, cut into fine strips
  • Oregano
  • Roasted garlic
  • Capers
  • Parmesan cheese, 1/2 cup grated

Begin boiling water, and add in pasta, cooking for indicated time (about 10 minutes—until al dente). Meanwhile, season shrimp with italian seasoning or oregano and cook for recommended time—generally about 3 minutes—in olive oil on stove top. Set aside. Chop chicken into small pieces and cook in olive oil on stove until done. Set aside.

While pasta is cooking, pour sauce into saucepan, and add in oregano, Italian seasoning, about 2 cloves of roasted garlic (finely diced of course), a couple tablespoons of capers, and cut spinach. Heat on stove top until bubbling some.

Drain pasta. Plate, topping with sauce, some Parmesan cheese, and shrimp and chicken. Garnish with strips of spinach leaves.

Serves about 6.

*If you can’t find the proper kind of sauce, you can use regular pasta sauce and add in a little extra garlic, crushed red pepper, and some chopped onions. Arrabiata sauce is spicy.

Chicken and Black Bean Green Enchilada Rice Bake
I made this for dinner last night and it was super delicious. I adapted the recipe a bit from Picky Palate
Ingredients:
2 cups white long grain rice
2 cups cooked, shredded chicken breast (I cooked mine on the stove in olive oil)
One 15-ounce can mild green enchilada sauce
One 2.5 oz. can diced jalapenos
One 15-ounce can diced tomatoes
1/2 cup sour cream  (fat free)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ground Cumin
3/4 cups chopped green peppers
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheese (cheddar or a Mexican blend)
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, jalapenos, tomatoes, sour cream,  salt, pepper, green peppers, and cumin into a large bowl, mixing to combine. Pour cooked  rice into prepared baking dish and layer beans on top of rice. Pour  chicken mixture over rice and top evenly with cheddar cheese. Bake for about  30 minutes, until cheese is melted and rice is hot. (You can really just tell by looking at the top—if the cheese is thoroughly melted you’ll be good to go).
Of course, if there’s something in here you don’t like, you can leave it out or substitute something else. And feel free to add new things too! I added a few the recipe didn’t include.

Chicken and Black Bean Green Enchilada Rice Bake

I made this for dinner last night and it was super delicious. I adapted the recipe a bit from Picky Palate

Ingredients:

2 cups white long grain rice

2 cups cooked, shredded chicken breast (I cooked mine on the stove in olive oil)

One 15-ounce can mild green enchilada sauce

One 2.5 oz. can diced jalapenos

One 15-ounce can diced tomatoes

1/2 cup sour cream  (fat free)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Ground Cumin

3/4 cups chopped green peppers

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheese (cheddar or a Mexican blend)

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, jalapenos, tomatoes, sour cream, salt, pepper, green peppers, and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for about 30 minutes, until cheese is melted and rice is hot. (You can really just tell by looking at the top—if the cheese is thoroughly melted you’ll be good to go).

Of course, if there’s something in here you don’t like, you can leave it out or substitute something else. And feel free to add new things too! I added a few the recipe didn’t include.