Chicken Meatball Noodle Soup
This is not your mama’s chicken noodle soup...unless I am your mother in which case we really need to talk - why haven’t you called? I am firmly in the camp that soup can cure anything and this recipe is no exception. Hearty meatballs and noodles balance with an herby veggie filled broth sure to put a spring in your step and cure whatever ails you.
Ingredients
For the meatballs
1 16 oz package ground chicken
2 eggs
¾ c of bread crumbs
½ c shredded parmesan cheese
½ c chopped fresh herbs (parsley/dill/chives)
1 small onion (diced)
6 cloves garlic (minced)
zest of 1 lemon
salt and pepper to taste
For the soup
1 small onion (diced)
6 cloves garlic (minced)
3 celery stalks (chopped)
3 carrots (peeled and chopped)
8 c chicken broth (64 oz)
15-20 meatballs
1 package egg noodles
2 c kale (chopped)
juice of 1 lemon
Cooking Directions
For Meatballs
Prepare all ingredients. Rough chop the herbs, dice the onion, mince the garlic, and zest the lemon.
In a mixing bowl combine all ingredients with your hands until thoroughly mixed. Using lightly oiled hands roll the mixture into 2 inch balls. There should be enough mix for two dozen meatballs, place the rolled balls on a parchment paper lined baking sheet. Place in the freezer for 10 min or until firm.
For this soup recipe I use 15-20 of these meatballs and freeze the remaining meatballs to use for a quick weeknight dinner.
In a medium fry pan with some oil sear all sides of the meatballs. Once cooked on all sides remove from the pan and set aside for later.
For the soup
Begin by sweating the onions and garlic in some oil in a large soup pot over medium heat. Once softened add the celery and carrots and saute for a couple of minutes.
Add the chicken broth and bring to a simmer. Take the seared meatballs and place them in the pot. Allow to simmer for two or three minutes.
As the soup simmers add the noodles and chopped kale and stir. Cook the noodles for seven to eight minutes or until they are cooked through.
Finish the soup with a squeeze of lemon juice and some chopped parsley. Enjoy this soup with some delicious french bread, an old episode of your favorite tv show, and let the healing begin!
Substitutions and Tips
Any greens can be used as a substitute if kale isn’t your thing. Chop some spinach, collards, or mustard greens and throw them in, whatever you have in the fridge works!
Grocery store out of ground chicken? Sub chicken for turkey and make Turkey Meatball Soup.
Noodz are noodz are noods. Use any type of noodle you like, adjust the cooking time so that your pasta cooks to an optimal tenderness.
Wine Pairing
Pasta Patrick will never endorse drinking while sick. Now if it’s the good time flu...a little hair of the dog might be just what you need. A glass of crisp white along with this soup and at least two glasses of water per glass of wine will be sure to help cure that hangover. If you’re like me and a pot of soup made on Sunday becomes dinner for the first half of the week, then a glass of wine after a long day is just what you deserve, a weekday warrior reward. This Chilean sauvignon blanc from Villard will really hit the spot. Beautiful citrus and grassy notes make this wine the perfect dry weekday white. Balanced acidity and herbal notes come together to pair perfectly with this herbal broth for the perfect weeknight combo. Villard is an amazing Chilean producer crafting wines in the French tradition. Their tasting room has been at the top of my travel list for the past couple years since I’ve become familiar with their wines, Chile here I come - who’s with me?