Name: Chicken Noodle Soup with Meatballs Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 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); 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); Extra grated Pecorino Romano (for serving)

Ingredients

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)

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

Step 1: In a large pot, sauté the carrots, celery, and onion in olive oil over medium heat for 5 minutes to soften the vegetables.

Step 2: Add the water, chicken stock, and chicken thighs to the pot. Bring to a boil, then reduce to a simmer. Skim off any foam or scum from the surface as it cooks, and discard.

Step 3: Meanwhile, combine the ground pork, ground beef, eggs, minced parsley, kosher salt, black pepper, seasoned breadcrumbs, and grated Pecorino Romano in a bowl. Mix well and form tiny meatballs about 1/2 to 3/4-inch in diameter. Place them on a parchment-lined baking sheet and set aside.

Step 4: After about 40 minutes, when the chicken is tender and ready to fall apart, remove the pieces to a cutting board and let them cool slightly. Remove and discard bones, cartilage, and skin. Roughly chop or shred the chicken meat.

Step 5: Return the chopped chicken meat to the simmering soup. Cook for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Meanwhile, bring a large pot of salted water (about 2 tablespoons kosher salt per gallon) to a boil for the pasta.

Step 7: Drop the meatballs a few at a time into the simmering soup. They will cook quickly; keep the soup at a gentle simmer while you prepare the pasta.

Step 8: Cook the pasta in the boiling salted water until al dente. While the pasta cooks, add the minced parsley to the soup. Drain the pasta and serve it on the side.

Step 9: Place the pasta into bowls, ladle the hot soup and meatballs over the top, and serve with extra grated Pecorino Romano. Enjoy!

Tips & Variations

Use small pasta shapes like ditalini or small shells to ensure they fit well with the tiny meatballs and don’t overpower the soup.

For a lighter version, substitute chicken thighs with skinless chicken breasts and reduce the olive oil slightly.

If you want a richer broth, add a Parmesan rind during simmering and remove before serving.

Fresh herbs like thyme or rosemary can be added to the soup for extra flavor depth.

Storage

Store leftover soup and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove before serving to maintain texture and flavor. If the pasta absorbs too much broth when stored together, stirring in a splash of chicken stock or water while reheating helps loosen it up.

FAQs

Can I use pre-made meatballs for this soup?

Yes, you can use store-bought meatballs to save time. Just add them to the simmering soup as directed and adjust cooking time based on the package instructions.

Is it necessary to remove the chicken bones and skin?

Removing bones and skin after cooking makes the soup easier to eat and gives a cleaner texture. However, if you prefer, you can leave the chicken pieces whole and let guests handle bones themselves.