Chicken Meatball and Vegetable Noodle Soup

It’s certainly not as cold this winter as the last, but that doesn’t mean it’s still not terrible.  I always said I’d take the hottest day in Phoenix over the coldest day in Chicago any day of my life, however I’m still in Chiberia (what the locals call it).  The only thing one can do on such cold bitter days is make and eat soup.  I was kind of in the mood for an Italian Wedding style soup, but of course with my own little touch on it.  This Chicken Meatball and Vegetable Noodle Soup is really really good and super good for the soul when you are staring at 12 inches of snow every day of your life for 5 months.  Times like these always make me question the whole “Global Warming” thing.  I mean seriously?  Move to Chicago for a winter and tell me the planet is getting hotter.  I digress…

Regardless of where you are living in the US over the winter months soup is just one of those things that can always bring comfort!  With this Chicken Meatball and Vegetable Noodle Soup recipe feel free to make changes.  For instance you can change out the ditalini pasta with orzo, or you can add spinach or kale to it.  You could even take it a step further and do all vegetables with no noodles.  The base for this recipe is really just the chicken meatballs and chicken stock, everything else can be swapped out for whatever you like or whatever’s on sale and in season!  If you don’t eat beef, these meatballs are a great option for spaghetti and meatballs or this recipe can be used to make a delicious meatloaf!  It’s up to you! In any event, I hope these months go by fast for you!

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I garnished with fresh chervil for a little lemony flavor!

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Of course serve it along side some crust bread and fresh grated Parmesan cheese!

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And don’t forget to pin the big one below!

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Chicken Meatball and Vegetable Noodle Soup
 
Get this amazing, easy-to-make Chicken Meatball and Vegetable Noodle Soup recipe from Chef Billy Parisi!
Ingredients
For the Meatballs:
  • 2 pounds of ground chicken meat (can be a combination of breast and thigh)
  • 2 eggs
  • 1 ½ cups of bread crumbs
  • 2 cup of thinly sliced green onions
  • ¼ cup of chopped fresh basil
  • 4 finely minced cloves of garlic
  • Worcestershire sauce to taste
  • Tabasco sauce to taste
  • Kosher salt and fresh cracked pepper to taste
  • ¼ cup of olive oil
For the Soup:
  • 4 peeled and small diced carrots
  • 5 small diced stalks of celery
  • 1 small diced yellow onion
  • 1 tablespoon of olive oil
  • 1 pound of cooked Ditalini pasta
  • 64 ounces of chicken stock
  • Kosher salt and fresh cracked pepper to taste
  • Chopped fresh parsley for garnish
Instructions
  1. In a large bowl combine all of the meatball ingredients and mix together thoroughly.
  2. Next take a small amount (about 2 teaspoons) and roll into a small meatball.
  3. Repeat until all there is no more chicken meatball ingredients left.
  4. Place the meatballs on a sheet pan (will probably take 2) lined with parchment paper and evenly drizzle on the olive oil over the top of each meatball.
  5. Cook the meatballs in the oven on 375° for 15 to 20 minutes or until golden brown and cooked through.
  6. In a large pot on high heat with 1 tablespoon of olive oil, caramelize the carrots, onions, garlic, and celery. Once brown add in the chicken stock and simmer on low heat. Adjust the seasonings with salt and pepper.
  7. To Serve: Pour some chicken stock and vegetables into a bowl along with a large handful of cooked Ditalini noodles. Add in 6 to 8 small chicken meatballs and garnish with parsley and fresh chervil.
  8. Serve hot and enjoy!

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