Print

Chicken Meatball and Vegetable Noodle Soup

Get this amazing, easy-to-make Chicken Meatball and Vegetable Noodle Soup recipe from Chef Billy Parisi!
Course Appetizer, dinner, lunch, Main, Main Course, side, Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 739kcal
Author 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

  • In a large bowl combine all of the meatball ingredients and mix together thoroughly.
  • Next take a small amount (about 2 teaspoons) and roll into a small meatball.
  • Repeat until all there is no more chicken meatball ingredients left.
  • 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.
  • Cook the meatballs in the oven on 375° for 15 to 20 minutes or until golden brown and cooked through.
  • 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.
  • 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.
  • Serve hot and enjoy!

Nutrition

Calories: 739kcal | Carbohydrates: 72g | Protein: 39g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 617mg | Potassium: 891mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5720IU | Vitamin C: 11.1mg | Calcium: 120mg | Iron: 4mg