It might be spring but while the days are longer and warmer, there is still a nip in the air when the sun goes down that calls for soup. Not chili or stews that are full of long-cooking meats and veggies. Something a little lighter. A little brighter.
I’ve been trying to cook with less meat. To learn how to make interesting meals that are vegetarian. My husband is a good sport about this but I know that his Midwestern DNA is confounded by a vegetable-based diet so every now and then I try to throw him a bone – or in this case, a meatball.
This recipe caught my eye on Bon Appétit’s Facebook page and pinned as a reminder. That’s the beauty of Pinterest – it’s a great spot to reference when making my weekly menus and I need a little kick in the inspiration butt. And inspired I was by this healthy, low calorie soup that really hit the spot on this April evening.
My hubbie? Well he got his meat fix, at least for today.
- 1 garlic clove, finely grated
- ½ lb ground chicken breast
- ½ lb ground chicken thigh
- 1 Tbsp reduced-sodium soy sauce
- 2 tsp finely grated ginger
- 4 scallions, thinly sliced, plus more for serving
- 2 cups low-sodium chicken broth, divided
- 2 Tbsp olive oil
- 6 cups fresh spinach
- ½ tsp crushed red pepper flakes (more if you like it spicy!)
- Kosher salt, freshly ground pepper
- Using your hands gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and ¼ cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1˝-diameter meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.
- Add spinach and red pepper flakes in same skillet, season with salt and pepper, and cook until spinach is just starting to wilt. Add meatballs and remaining broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through, 5 to 8 minutes. Serve sprinkled with more scallions.
