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Lushious Lemon and Pork/Chicken Meatball Soup #RSC

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“"Ready, Set, Cook! Hidden Valley Contest Entry" Nothing beats a soothing hot soup on a cold New England winter evening. This lushious soup hits the spot with its lemon infused chicken broth, hearty vegatables and tasty seared meatballs.”
1hr 30mins
2 cups

Ingredients Nutrition


  1. 1. In a large bowl take all the ingredients for the meatballs and mix well. Form meatballs into the size of a small golf ball.
  2. 2. In a large skillet take the olive oil and heat skillet to med/high and brown all the meatballs all over and set them aside.
  3. 3. With any leftover fat from the skillet take the shallots and cook till translucent and add spinach and cover till spinach is cooked and set aside.
  4. 4. In a large dutch oven or soup kettle heat the chicken broth, juice of lemons, bay leafs, thyme, carrots, and artichoke hearts for about 1/2 hours over med/high heat and then take out bay leafs and add 1 cup of the parmesan cheese.
  5. 5. Turn down heat to med/low and add the spinach/shallots and then the meatballs. Let cook for additional 1/2 hours.
  6. 6. When ready to serve laddle soup into warm bowls and garnish with remaining parmesan cheese and lemon zest.

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