Tiny baked meatballs, made with ground chicken and a savory mix of Parmesan, scallions, and oregano, simmer alongside diced carrots and celery in a deeply savory chicken broth. Baby spinach wilts right into the pot for a pop of color and freshness, while small pasta shapes soak up all that garlicky, herby broth in every spoonful. Baking the meatballs first keeps them tender without turning the soup greasy, and the whole pot comes together in one satisfying, cozy meal. Finished with a shower of grated Parmesan, this one is a comforting, reliable choice for a gluten free dinner rotation.
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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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