Chicken Noodle Soup with Meatballs
User Reviews
5
Chicken Noodle Soup with Meatballs
Description
This soup starts by sautéing carrots, celery, and onion in olive oil, then adding water, chicken stock, and chicken thighs to simmer for about 40 minutes until the chicken is tender. Meanwhile, tiny meatballs are formed from ground pork and beef mixed with eggs, parsley, breadcrumbs, salt, pepper, and pecorino romano. Once the chicken is cooked, the meat is shredded and returned to the pot along with the meatballs, which cook in the simmering broth.
Small pasta such as farfalline or ditalini is cooked separately in salted water to al dente and then added to the soup before serving. The result is a clear, comforting broth with a combination of tender chicken, bite-sized meatballs, and pasta, seasoned to taste with salt, pepper, and fresh parsley.
This recipe yields about 80 small meatballs but the size can be adjusted to save time. Dark meat like thighs is preferred to prevent overcooking. Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave. Using chicken base or bouillon can enhance the broth flavor as desired.
Ingredients
For the tiny meatballs
- 3/4 pound ground pork
- 3/4 pound ground beef chuck
- 2 large egg
- 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 carrot chopped
- 4 large celery chopped, ribs plus leaves
- 1 medium onion chopped
- 3 1/2 quarts water
- 2 cups chicken stock low sodium
- 2 pounds chicken thighs about 5 or 6 thighs
- 1/2 pound pasta farfalline, ditalini, small shells, small noodles, etc, small
- 1/4 cup Italian parsley minced
- salt to taste
- black 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
- Using dark meat chicken (thighs, legs, wings) prevents overcooking and drying out.
- The recipe produces about 80 dime-size meatballs; larger ones will take longer to cook.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- Chicken base or bouillon can be added to deepen the broth's flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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