Homemade Chickarina Soup Recipe with Mini Meatballs
Hearty soup recipe with lean chicken breast, vegetables and chicken meatballs
Ingredients
- 4 boneless skinless chicken breasts
- 12 cups chicken stock
- 1 cup dry pastina
- 2 Tbsp. extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tsp. salt
- 1/2 tsp. pepper
Chicken Meatballs
- 1 lb. ground chicken
- 1 large egg
- 1/4 cup Parmesan cheese
- 1/4 cup bread crumbs
- 2 Tbsp. fresh parsley chopped
Instructions
- Prepare the meatballs: Combine all ingredients in a large bowl. Use a 1 tsp. measure to scoop out the mixture. Using clean hands, roll the chicken mixture into a ball. Wet hands frequently, as necessary. You should finish with about 80 meatballs.Set meatballs aside on a large baking sheet or piece of parchment paper or aluminum foil.
- Heat oil over medium heat in a large Dutch oven or large pot.
- Cook the celery, carrots, onions, salt and pepper in the oil until they are softened, about 7-10 minutes.
- Add the chicken breasts and chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Remove the chicken from the pot and place it onto a work surface.
- Drop meatballs into the simmering broth. Simmer until meatballs rise to the top, about 20-25 minutes.
- While the meatballs are cooking, shred the chicken breasts into pieces with forks.
- When the meatballs are cooked, add the chicken back into the pot. Add the pastina. Simmer 15 more minutes.
Tried this recipe?Let us know how it was!