When the chill of autumn whispers through the trees, there’s nothing quite like a warm, comforting bowl of soup to wrap you in a cozy embrace. This creamy chicken meatball soup is like that old favorite sweater you can’t part with, offering soothing flavors that feel like home. You might find yourself craving it long after the bowl is empty—perhaps because it reminds you of simpler times, or maybe it’s just the velvety broth and tender meatballs doing their magic.
Steps
- Prepare the Meatball Mixture: In a large bowl, mix together the egg, milk, parsley, garlic, breadcrumbs, onion powder, salt, and pepper. Add the ground chicken and gently combine with a fork until the parsley is evenly mixed in, being careful not to overmix.
- Form the Meatballs: With wet hands, shape the chicken mixture into meatballs about the size of a tablespoon. Place them on a baking sheet lined with parchment paper. Refrigerate the meatballs until you are ready to add them to the soup.
- Cook the Noodles: Boil salted water or water with chicken bouillon in a medium saucepan. Cook the noodles as instructed on their package until tender. Drain the noodles and set them aside in a bowl.
- Prepare the Soup Base: Heat olive oil in a large saucepan over medium-high heat. Add the diced carrots, celery, and onion, cooking until they start to soften, around six minutes. Pour in 4 cups of chicken broth and bring the mixture to a simmer.
- Cook the Meatballs in the Soup: Carefully add the chilled meatballs to the simmering broth. Let them cook for about 10 minutes, ensuring they are cooked through by checking one. If needed, add 1-2 more cups of broth and bring it back to a simmer. Season with salt and pepper to taste.
- Serve the Soup: Place the cooked noodles into bowls according to your preference, then ladle the hot broth and meatballs over them. Garnish with chopped parsley or dill for extra flavor.
- Store Leftovers: For leftovers, keep the noodles separate from the meatballs and broth. Reheat the soup gently over medium-low heat in a covered pot until it simmers, allowing the warm soup to heat the noodles when serving.
Ingredients
- 1 large egg
- 3 tablespoons (45 ml) water or milk
- 2 tablespoons minced fresh flat-leaf parsley
- 1 garlic clove, minced
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/3 cup (20 grams) plain dried breadcrumbs (such as panko) or matzo meal
- 1 pound ground chicken, ideally a mix of dark and light meat
- 6 ounces (170 grams) soup noodles of your choice
- 2 tablespoons (30 ml) olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 to 6 cups (950ml to 1.4l) chicken broth
- Minced parsley and/or dill for garnish
FAQ
- Why do you use chicken meatballs instead of traditional chicken pieces in the soup?
- Chicken meatballs are used because they remain tender and buoyant in the soup, unlike traditional chicken pieces, which can often overcook and become dry.
- Is it necessary to cook the noodles separately from the soup?
- Yes, it’s recommended to cook the noodles separately to prevent them from absorbing too much broth, which can lead to a less flavorful soup. This way, you can add the desired amount of noodles directly to your bowl before ladling the soup over them.
- What can I use if I don’t have matzo meal for the meatballs?
- If you don’t have matzo meal, you can use plain dried breadcrumbs, such as panko, as an alternative. Both options will work well in the meatball mixture.
- Can I cook the noodles directly in the soup?
- While you can cook the noodles directly in the soup, it’s advised to add 4 additional cups of broth if you choose this method, as the noodles will absorb a significant amount of liquid.
- How should I store leftovers of the soup?
- For optimal storage, keep the meatballs and broth mixture separate from the noodles. Reheat the soup over medium-low heat in a covered pot until simmering, and allow the warmed soup to heat the noodles when serving.
Tips
- Prevent Overcooked Chicken: Opt for chicken meatballs instead of whole chicken pieces to avoid overcooked, dry meat. The meatballs remain tender and buoyant in the broth.
- Separate Noodle Cooking: Cook the noodles separately in salted water or broth to prevent them from absorbing too much soup liquid. This way, you can add the desired amount of noodles directly to your bowl before serving.
- Moist Meatballs: Use wet hands to shape the meatball mixture, which will be quite soft. This helps in forming smooth meatballs that don’t stick to your hands.
- Ideal for Leftovers: Store the meatballs and soup separately from the noodles to preserve the texture of the noodles when reheating leftovers. This prevents the noodles from becoming mushy.
Equipment
- Parchment Paper – For lining the baking sheet or tray when forming the meatballs.
- Braiser (or Large Saucepan) – If you don’t already have a suitable large pot or braiser for cooking the soup, you might consider purchasing one.
