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.

45 minutes cook

Serves 4

Spencer Lengsfield
Marry me 2.png

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!

    • What do you think of the recipe?

    save recipe
    Spencer Lengsfield

    Spencer Lengsfield

    follow

    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.

    Read more about Spencer Lengsfield

    More recipes from Spencer Lengsfield...

    nav icon
    saved! saved!