Tender chicken meatballs, baked until golden and juicy, bring plenty of savory flavor thanks to Parmesan, dried oregano, and fresh scallion greens folded right into the mix. They simmer alongside softened carrots and celery in a deeply savory broth, along with tender gluten free pasta and a big handful of baby spinach wilted in at the end for color and freshness. Every element is built for layered flavor without relying on a heavy hand with the shaker, so the broth tastes clean and vegetable-forward rather than one-note. A finishing dusting of grated Parmesan over each bowl adds a salty, nutty finish that ties the whole pot together. This one's a comforting, ladle-it-up kind of soup that works beautifully for anyone watching their sodium intake. It's easy to make a big batch and keep leftovers on hand for busy weeknights.
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Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, gluten free breadcrumbs, egg, Parmesan, scallion greens, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork. Using a small cookie scoop or teaspoon, roll the mixture into balls about 3/4 inch in diameter (you should get roughly 40–45 meatballs) and arrange them in a single layer on the prepared baking sheet.
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