Get this amazing, easy-to-make Chicken Meatball and Vegetable Noodle Soup recipe from Chef Billy Parisi!
Servings: 8
Prep Time: 45 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Ingredients
For the Meatballs:
2poundsof ground chicken meat, can be a combination of breast and thigh
2eggs
1 ½cupsof bread crumbs
2cupof thinly sliced green onions
¼cupof chopped fresh basil
4finely minced cloves of garlic
Worcestershire sauce to taste
Tabasco sauce to taste
Kosher salt and fresh cracked pepper to taste
¼cupof olive oil
For the Soup:
4peeled and small diced carrots
5small diced stalks of celery
1small diced yellow onion
1tablespoonof olive oil
1poundof cooked Ditalini pasta
64ouncesof 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.