Chicken Noodle Soup with Meatballs
User Reviews
5.0
30 reviews
Excellent
Chicken Noodle Soup with Meatballs
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Tiny pork and beef meatballs and chicken thighs are simmered in a broth with carrots, onion, and celery and farfalline pasta, fresh parsley, and Pecorino Romano are added at the end.
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Ingredients
For the tiny meatballs
- 3/4 pound ground pork
- 3/4 pound ground beef chuck
- 2 large eggs
- 1/4 cup Italian parsley minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup pecorino romano grated
For the soup
- 1/4 cup olive oil
- 4 medium carrots chopped
- 4 large celery ribs, plus leaves chopped
- 1 medium onion chopped
- 3 1/2 quarts water
- 2 cups low sodium chicken stock
- 2 pounds chicken thighs about 5 or 6 thighs
- 1/2 pound small pasta farfalline, ditalini, small shells, small noodles, etc
- 1/4 cup Italian parsley minced
- salt and pepper to taste
Instructions
- In a large pot saute the carrots, celery, and onion in olive oil over medium heat for 5 minutes to soften.
- Next add in the water, chicken stock, and chicken thighs. Bring to a boil then reduce to a simmer. As the soup cooks, skim off any scum with a large spoon and discard.
- Meanwhile, mix together all of the meatball ingredients and form tiny meatballs about a 1/2 to 3/4-inch in diameter. Place the tiny meatballs on a parchment paper lined baking sheet and set aside.
- Once the chicken starts to look like it will fall apart (about 40 minutes) remove all the pieces to a cutting board and let cool. Once cool enough to handle, remove the meat and discard the bones, cartilage, and skin. Give the chicken meat a rough chop or shred with a fork.
- Place the chicken meat into the simmering soup and continue to cook for another 5 minutes. Taste test the soup and season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. This will be for your pasta.
- Drop the meatballs a few at a time into the hot soup and continue to cook at a simmer. The meatballs will cook quickly but can be left simmering while boiling the pasta in the next step.
- Cook the pasta in the boiling water until al dente. While pasta is cooking add the parsley to the soup. Strain the pasta into a colander and serve on the side with the soup. Place the pasta into bowls and ladle soup and meatballs into each bowl. Serve with extra grated Pecorino. Enjoy!
Notes
- Chicken base or bouillon can be used to amp up the chicken flavor of this quick soup.
- Recipe will make about 80 dime size meatballs.
- The meatballs can be rolled large to save time. If doing so, they will take a bit longer to cook in the simmering soup.
- Any type of chicken can be used to make the soup. Dark meat (thighs, legs, wings) is preferred since it will not overcook like white meat.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
33.3g
(11%)
Protein
56.3g
(113%)
Fat
9.3g
(14%)
Saturated Fat
3.3g
(17%)
Cholesterol
139mg
(46%)
Sodium
430mg
(18%)
Potassium
623mg
(18%)
Fiber
2.3g
(9%)
Sugar
3g
(6%)
Calcium
106mg
(11%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 33.3g | 11% |
| Protein | 56.3g | 113% |
| Fat | 9.3g | 14% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 139mg | 46% |
| Sodium | 430mg | 18% |
| Potassium | 623mg | 13% |
| Fiber | 2.3g | 9% |
| Sugar | 3g | 6% |
| Calcium | 106mg | 11% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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