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My Aunt's Chicken Meatball Soup

This is the kind of soup you make when you have a full day and want something that'll feed your family for a few days.
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Prep Time: 1 hour
Cook Time: 5 hours
Cooling Time: 30 minutes
Total Time: 6 hours 30 minutes

Ingredients

~8 servings

  • ~3 lbs whole chicken roasting or stewing chicken works better than young chicken
  • ~10 cups water enough to cover chicken in pot
  • 3/4 lb carrots peeled with ends trimmed
  • 3 celery stalks rinsed clean
  • 1 large sweet yellow onion peeled and sliced
  • Small handful fresh parsley stems removed
  • 2 sprigs fresh rosemary
  • 3 large basil leaves or 3/4 tsp dried basil
  • 1 1/2 tbsp peppercorns
  • 1 1/2 tsp salt plus more as needed
  • 2 whole peeled tomatoes from can drained and broken up by hand
  • 1/4 cup grated Pecorino Romano cheese
  • 3 tbsp finely grated Parmesan cheese plus extra for serving
  • 3 tbsp plain bread crumbs
  • 3/4 tbsp finely chopped fresh parsley
  • 1/4 tsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • 2 eggs
  • 1 cup soup broth
  • 1 lb small shells or any small pasta

Instructions

  • Place whole chicken in large pot, cover with water. Skim off foam for 30 minutes.
  • Add vegetables, herbs, and seasonings. Simmer covered 3-4 hours.
  • Strain broth, remove chicken meat, discard bones and skin.
  • Mix shredded chicken with cheeses, breadcrumbs, herbs, eggs, and broth. Form small meatballs.
  • Boil meatballs in batches in broth for 5-6 minutes until they float.
  • Cook pasta directly in soup broth until al dente.
  • Serve by placing pasta in bowl, topping with 6 meatballs, and ladling broth over.

Notes

Store soup, pasta, and meatballs separately in refrigerator for up to 4 days. Freezes for 3 months.
Tried this recipe?Leave a comment below & let me know!