Marry Me Chicken Meatball Soup
This Marry Me Chicken Meatball Soup is a creative twist on the viral Marry Me Chicken dish, transforming the beloved creamy flavors into a comforting soup. With tender chicken meatballs, sun-dried tomatoes, and a rich, creamy broth, this soup captures the essence of the original dish while adding hearty pasta and fresh spinach for a satisfying, cozy meal. It's a delicious mash-up that brings all the best elements of the viral favorite into a warm, comforting bowl.
Tasty Team
98% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
For the Meatballs
- 1 large egg
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 1 lb ground chicken
- ½ lb Italian chicken sausage, casing removed
- ½ cup Parmigiano Reggiano cheese
- ⅓ cup Italian-seasoned bread crumbs
- 1 teaspoon kosher salt
For the Soup
- 1 cup oil-packed sun-dried tomatoes, chopped, plus 2 tablespoons oil from the jar
- 1 medium yellow onion, diced
- 1 tablespoon garlic paste
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken broth, plus more as needed
- 6 oz Signature SELECTⓇ Pasta Rotini
- 1.5 cups heavy cream
- 1 (5 oz) package baby spinach, chopped
- ½ cup grated parmesan cheese
- kosher salt, to taste
- black pepper, to taste
Nutrition Info
- Calories 1058
- Fat 71g
- Carbs 61g
- Fiber 6g
- Sugar 21g
- Protein 60g
Estimated values based on one serving size.
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Preparation
- Make the Meatballs: Preheat the oven to 425°F (220˚C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, basil, parsley, oregano, and garlic powder.
- Add the ground chicken, Italian sausage, grated Parmigiano Reggiano, bread crumbs, and salt. Mix with your hands until evenly combined, being careful not to overmix.
- Form the mixture into 1-inch diameter meatballs (about 40 meatballs) and place them on the prepared sheet pan.
- Bake for 7-10 minutes, or until browned and cooked through. Set aside.
- Make the soup: In a large Dutch oven or pot over medium-high heat, heat 2 tablespoons of oil from the sun-dried tomatoes.
- Add the onion, season with salt, and cook until translucent, about 5 minutes.
- Stir in sun-dried tomatoes, garlic paste, and tomato paste. Cook for another 2 minutes, breaking up the tomato paste with a spatula.
- Pour in the chicken broth and bring to a boil.
- Add the pasta and cover. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.
- Add the cooked meatballs to the soup along with any juices from the baking sheet.
- Stir in heavy cream, baby spinach, and grated Parmesan cheese.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh basil and additional grated Parmesan cheese, if desired.
- Enjoy!
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