Tender little meatballs made from ground chicken get baked until golden, then simmered into a broth loaded with sweet carrots, celery, and tiny pasta for that classic comforting bite in every spoonful. A handful of scallion greens and dried oregano season the meatballs from the inside out, while garlic-infused olive oil brings depth to the base of the soup without any fuss. Baby spinach gets stirred in right at the end, wilting into silky ribbons that thread through the broth and give the whole pot a fresh, savory finish. It's the kind of soup that tastes like it simmered all day, even though the meatballs bake separately and come together in one pot from there. This one is a great pick for a dairy free dinner rotation, especially on a chilly night when you want something warm, brothy, and packed with texture in every bowl.
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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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