High-Protein Chicken Meatball Soup

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, beaten egg, garlic powder, oregano, half of the salt (1/2 tsp), and half of the black pepper (1/4 tsp). Mix gently until just combined.

Roll the chicken mixture into bite-sized meatballs (about 1.5 tablespoons each) and place them on the prepared baking sheet. You should get roughly 20-24 meatballs.

Bake the meatballs in the preheated oven for 12 to 15 minutes, or until cooked through and lightly browned.

While the meatballs bake, heat the olive oil in a large soup pot or Dutch oven over medium heat.

Add the diced onion, sliced carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables begin to soften.

Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly.

Pour in the low-sodium chicken broth and bring the soup to a boil, then reduce heat to a simmer.

Simmer the vegetables in the broth for about 10 minutes until the carrots and celery are tender.

Add the baked chicken meatballs and baby spinach directly into the hot soup. Simmer for 2 minutes until the spinach is wilted and the meatballs are heated through.

Stir in the chopped fresh dill and season with the remaining salt and pepper to taste. Ladle into bowls and serve hot.