Savory Chicken Soup with Mini Chicken Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 It’s that time of year when the weather is chilly and you need a sweater. I love to put on a pot of my favorite soup and enjoy the perfect lunch.  I make a lot of soups and freeze them for days like today. This is one of my favorites.  It’s a fantastic combination of a flavorful broth with tiny chicken meatballs, carrots, celery, and little pearl pasta that come together perfectly on a cold day.

Savory Chicken Soup with Mini Chicken Meatballs

2 tablespoons extra virgin olive oil

2 tablespoons butter

3 cloves of garlic finely chopped

1 medium yellow onion

1 cup chopped carrots (2 large)

1 cup chopped celery (2 ribs)

1 teaspoon salt

1/2 teaspoon pepper

4 boneless skinless chicken thighs

4 cups low sodium chicken broth

3 cups water

3/4 cup dry Pastina pasta or Dry Pearl Cous Cous

1 tablespoon dried Italian seasoning

NOTE:  If you can’t find Pearl Cous Cous, you can use Orzo, or Ditalini pasta

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Meatballs

 

1 pound ground chicken

1 small onion

1 egg, beaten

1/2 cup Italian parsley chopped

¼ cup Pecorino Romano or Parmesan Cheese, grated

½ cup Italian breadcrumbs

2 cloves garlic minced

1 tablespoon dried Italian seasoning

¼ teaspoon salt

⅛ teaspoon black pepper

 

In a medium bowl combine ground chicken, chopped Italian parsley, grated cheese, breadcrumbs, minced garlic, salt, pepper, and egg. Form into tiny to small-sized meatballs. Refrigerate until ready to add to soup.

 

 

 

 

 

 

 

 

 

 

 

Soup

In a Dutch Oven over medium heat, add butter, olive oil until melted.  Add in the carrots, onion, and celery and sauté until softened, about 7 minutes. Add garlic and continue to sauté until tender and fragrant.

Add chicken thighs, water and broth to the pot and bring to a boil. After about 5 minutes, reduce heat to a simmer and cook for 15 minutes uncovered.  As the chicken thighs cook there will be some white foam that will rise to the top. Skim that off with a spoon.

 

 

 

 

 

 

 

 

 

 

 

 

When the chicken thighs have simmered for 15 minutes, transfer them to a plate but keep the broth simmering on the stove. Dice the chicken thighs into bite sized pieces and set aside.

Bring the broth to boiling once again, and begin to carefully drop the meatballs into the broth. Do not disturb them for about 5 minutes then reduce heat to low.

Once you have added all of your meatballs to the simmering pot, you can now add the diced chicken thighs.  Add Italian seasoning, salt and pepper to taste. Continue to cook on low heat for about 15

Add the pasta or couscous and stir.  Continue simmering the soup for about 15 minutes. At this point the pasta should be fully cooked and you can add fresh parsley and ladle into serving bowls. Enjoy!

 

 

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