Description
This Chicken Noodle Soup with Meatballs recipe combines tender homemade meatballs and shredded chicken in a flavorful broth with fresh vegetables and pasta. The meatballs are made from a savory blend of ground pork, beef, herbs, and cheese, simmered gently in a hearty chicken broth enriched with aromatic carrots, celery, and onions. Perfectly cooked pasta is served alongside the rich, comforting soup for a classic, satisfying meal.
Ingredients
Scale
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)
Soup Base
- 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)
Pasta and Garnish
- 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)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped carrots, celery, and onion, sautéing for 5 minutes until softened and fragrant.
- Add Broth and Chicken: Pour in the water and low sodium chicken stock. Add the chicken thighs. Bring the mixture to a boil, then reduce to a simmer. Skim off any foam or scum that rises to the surface using a large spoon and discard to keep the broth clear.
- Prepare Meatballs: In a large bowl, combine ground pork, ground beef, eggs, minced Italian parsley, kosher salt, black pepper, Italian seasoned breadcrumbs, and grated Pecorino Romano. Mix thoroughly and form the mixture into tiny meatballs about 1/2 to 3/4-inch in diameter. Place the meatballs on a baking sheet lined with parchment paper and set aside.
- Cook and Shred Chicken: Simmer the chicken thighs in the broth until they begin to fall apart, approximately 40 minutes. Remove the chicken thighs from the pot and let cool. Once cooled, remove and discard bones, cartilage, and skin. Roughly chop or shred the chicken meat.
- Return Chicken to Soup and Season: Add the shredded chicken back into the simmering soup. Cook for an additional 5 minutes. Taste the broth and season with salt and pepper as desired.
- Cook Pasta: Bring a large pot of salted water (about 2 tablespoons kosher salt per gallon) to a boil for the pasta.
- Add Meatballs to Soup: Gently drop the prepared meatballs a few at a time into the simmering soup. Continue simmering while you cook the pasta. The meatballs will cook quickly in the hot broth.
- Finish Pasta and Soup: Cook the pasta in the boiling salted water until al dente. While pasta cooks, stir the minced Italian parsley into the soup. Drain the pasta in a colander.
- Serve: Place pasta into serving bowls and ladle the hot soup with meatballs over or alongside the pasta. Garnish each serving with extra grated Pecorino Romano cheese. Serve immediately and enjoy this hearty, comforting meal.
Notes
- The meatballs are very small to ensure they cook quickly directly in the soup.
- Skimming the broth during simmering results in a clearer, cleaner tasting soup.
- Use low sodium chicken stock so you can control the final saltiness.
- The pasta is served on the side to prevent it from becoming mushy in the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days; add pasta fresh when reheating.
- Feel free to substitute different small pasta shapes like ditalini, small shells, or farfalline according to preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken noodle soup, meatball soup, Italian soup, homemade soup, chicken and beef meatballs, comfort food
