Chickarina Soup
A hearty and comforting soup featuring mini chicken meatballs, tender pasta, and flavorful broth. Perfect for cold days, meal prep, or when you need a nourishing meal.
Ingredients
- 1 lb Ground chicken Lean or regular
- ½ cup Breadcrumbs Plain or seasoned
- 1 Egg Lightly beaten
- ¼ cup Parmesan cheese Grated
- 1 tsp Garlic powder Optional but recommended
- 1 tsp Onion powder Adds depth of flavor
- ½ tsp Salt Adjust to taste
- ¼ tsp Black pepper Freshly ground preferred
- 1 tbsp Fresh parsley Chopped for meatballs
- 8 cups Chicken broth Homemade or low-sodium store-bought
- 2 Carrots Peeled and diced
- 2 stalks Celery Diced
- 1 small Onion Finely chopped
- 2 Bay leaves Adds aromatic depth
- 1 cup Ditalini pasta Or acini de pepe/orzo
- 1 tbsp Olive oil For sautéing
- To taste Salt & pepper Adjust as needed
- 1 tbsp Fresh parsley Chopped for garnish
- Optional Parmesan cheese For topping
Instructions
- Prepare the Meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, pepper, and parsley. Form into small, bite-sized meatballs.
- Brown the Meatballs: Heat a skillet over medium heat with olive oil. Brown meatballs for about 5 minutes, turning occasionally. Remove and set aside.
- Sauté the Vegetables: In a large pot, heat a little olive oil. Add onions, carrots, and celery, cooking for 5 minutes until softened.
- Simmer the Broth: Pour in the chicken broth, add bay leaves, and bring to a simmer. Let cook for 10 minutes to develop flavor.
- Add Meatballs and Pasta: Return the browned meatballs to the pot and let them cook for another 10 minutes. Add pasta and cook until tender (about 8-10 minutes).
- Adjust Seasoning: Taste and add salt and pepper as needed. Remove bay leaves.
- Serve and Garnish: Ladle soup into bowls, garnish with fresh parsley and grated Parmesan.
Notes
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- For a low-carb option, swap pasta with zucchini noodles or cauliflower rice.
- Make it ahead! This soup stores well—just keep the pasta separate until serving.
- Freeze for later: Store in an airtight container without pasta for up to 3 months.