Chicken Meatball Pasta Soup turns leftover ground chicken and macaroni into a delicious soup. A great way to contribute to #StopFoodWasteDay.

Today is #StopFoodWasteDay. That’s means it’s time to share ideas about how to turn those leftover noodles, veggies, meat scraps and more into new meal ideas. Other ideas to cut food waste that we can do include better meal planning, proper food storage and only buying what we need.
Learn more ways to help cut food waste locally and globally at https://www.stopfoodwasteday.com/.
I grew up knowing what it meant to go hungry. Knowing there was food in the fridge I couldn’t eat because it belonged to the people renting my bedroom. Knowing my Mom would skip a meal so I could eat.
Being a teen Mom myself. Rationing food. Eating a lot of hot dogs and ramen.
I guess for me it’s ingrained not to waste food. It still happens sometimes, of course. I forget about that pepper in the back of of the crisper drawer or that tub of fuzzy wuzzy sour cream I thought had a longer shelf life.
So today I’m sharing a recipe for soup to use any ground meat your like, even meatloaf mix to make mini soup meatballs. I chose chicken because that’s what I had leftover.
Chicken Meatball Pasta Soup

Same with pasta, use any leftover shape, it’s all good.
Chicken Meatball Pasta Soup

Chicken Meatball Pasta Soup

Print Recipe

Servings 2

Ingredients

1/4 lb ground chicken
1/4 cup plain bread crumbs
1/8 tsp salt
1/2 tsp dried basil
1 tbsp vegetable oil
1/2 cup diced cooked tomatoes
1/2 cup chopped greens (kale, chard, beet greens, or spinach)
2 cups cooked pasta
2 cups chicken broth

Instructions

Preheat oven to 350 degrees. Mix together chicken, bread crumbs, salt and basil. Divide mixture into 12 pieces and gently roll each piece loosely into a mini meatball.
Heat oil in a small oven safe fry pan over medium heat. Add meatballs to heated oil. Gently turn to brown on all sides, about 3 to 4 minutes. Place browned meatballs and pan in the oven. Bake for about 10 minutes stirring occasionally until internal temperature reaches 170 degrees. Remove from heat. Set aside.
Heat broth, tomatoes and greens in a 2-quart saucepan over medium heat to a low simmer. Cook about 1 minute. Add pasta and meatballs and continue cooking until thoroughly heated.

Thanks Samantha from Frugal & Fit for hosting out event!