Marry Me Chicken Soup

Italian wedding soup meets marry me chicken! Chicken and sun-dried tomato meatballs in a creamy soup with spinach and pasta.

Done in 45 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

Meatballs

500gchicken mince

1onion, blended

2garlic cloves, minced

4sun-dried tomatoes, chopped

30gflat leaf parsley, finely chopped

30gparmesan

1egg

40gbreadcrumbs

1 tspCalabrian chilli paste

Salt and pepper, to taste

Soup

1onion, quartered

2carrots, peeled and halved

2celery ribs

2garlic cloves

1sun-dried tomato

Splashwhite wine

500mlchicken stock

200mltiny pasta

2 handfulsbaby leaf spinach

Splashcream

Salt, to taste

Unsalted butter

Italian wedding soup is meatballs cooked in broth with greens and tiny pasta. Believe it or not, the name doesn't come from weddings, but it's known as 'minestra maritata', translating to wedded soup referring to the marriage of meats and vegetables. We've taken the structure of this soup, and fused it with 'marry me chicken', which is chicken breast cooked with sun-dried tomatoes, cream, parmesan, and spinach.

Method

Start by making the meatballs. Add all of the ingredients to a bowl, and mix well by hand. Shape into meatballs.

Add a splash of vegetable oil to a large pan over medium heat. Brown the meatballs on all sides, then remove from the heat.

To a blender, add carrot, onion, celery, sun-dried tomato, and garlic. Blend until smooth.

Add to the same pan with a knob of butter, and sauté for a couple of minutes. Deglaze with a splash of wine, then add chicken stock. Season with salt and pepper.

Reduce to a low heat, add the meatballs and cook for 10 minutes or until the meatballs are almost cooked through before adding the pasta.

Once the pasta is cooked, add spinach, cream, and parmesan. Mix through until the spinach has just melted. Serve, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.