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–+ servings

Lemony Leek & Chicken Meatball Pastina Soup

45 minutes
easy
Serves 5 people
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A cozy bowl of lemony leek pastina soup topped with mini roasted chicken meatballs and freshly grated parmesan cheese

Ingredients 

For the Mini Chicken Meatballs

  • 1 lb ground chicken
  • 1 egg
  • 1/3 cup finely grated Parmesan
  • 1/3 cup fine breadcrumbs
  • ½ tsp kosher salt
  • ½ tsp dried oregano or ¾ tsp Italian seasoning
  • Freshly cracked black pepper
  • Olive oil for brushing

For the Soup

  • 2 tbsp olive oil
  • 3 large leeks white and light green parts only, split lengthwise, rinsed well, and sliced into thin half-moons
  • 3 - 4 cloves garlic grated
  • Juice of 1 lemon for deglazing
  • 12 cups good-quality chicken stock or broth*
  • ¾ cup pastina
  • Juice of 1 lemon plus more to taste
  • Kosher salt and black pepper to taste
  • Freshly grated Parmesan for serving

Optional

  • Handful baby spinach stirred in at the end

Directions 

  • Preheat oven to 425°F. Line a sheet pan with parchment and lightly brush with olive oil.
  • In a bowl, gently mix the ground chicken, egg, Parmesan, breadcrumbs, salt, oregano (or Italian seasoning), and pepper just until combined. Do not overmix.
  • Roll into small, 2-teaspoon-sized meatballs and place on the prepared sheet pan with space between them. Lightly brush or drizzle the tops with olive oil.
  • Roast 10–12 minutes, until cooked through and lightly golden. Broil 1–2 minutes at the end if you want extra color.
  • In a large pot over medium heat, add olive oil. Add the leeks with a generous pinch of salt and cook 8–10 minutes until soft and silky but not browned.
  • Add the grated garlic and cook 30 seconds, just until fragrant.
  • Deglaze the pot with the juice of 1 lemon, scraping up any bits from the bottom. Let it simmer for about 1 minute.
  • Pour in 12 cups chicken stock or broth and bring to a gentle simmer.
  • Add the pastina and cook 5–6 minutes, stirring occasionally so it doesn’t stick.
  • Turn off the heat and stir in the juice of 1 lemon. Taste and season with salt and pepper as needed. Add more lemon if you want it brighter.
  • Add the roasted meatballs to the pot or divide them into bowls and ladle the soup over top.
  • Finish with freshly grated Parmesan and extra lemon at the table.
  • Pro tip: this soup thickens as it sits because of the pastina. When reheating, loosen with a splash of broth or water and adjust lemon again before serving.