Chicken Soup with Mini Meatballs
When I told my husband for dinner we were having this Italian version of chicken soup for dinner, his reaction was what's wrong with our Croatian version. I said nothing, however we are in Italy for our Eating Around the World Adventure so I want to try this version with meatballs.
I was a little worried about the meatballs and not liking them, but I took a leap of faith and just tried it.
We loved it. The soup was delicious, the meatballs, my kids were picking out to see who got more and my husband loved the soup to.
The recipe says you can use a whole chicken or a whole duck. I chose to use chicken pieces instead. So I chose chicken thighs, legs and wings.
The soup was easy to make, much like a Croatian soup.
This adventure has been amazing, I am definitely going to be making this for many years to come.
I was a little worried about the meatballs and not liking them, but I took a leap of faith and just tried it.
We loved it. The soup was delicious, the meatballs, my kids were picking out to see who got more and my husband loved the soup to.
The recipe says you can use a whole chicken or a whole duck. I chose to use chicken pieces instead. So I chose chicken thighs, legs and wings.
The soup was easy to make, much like a Croatian soup.
This adventure has been amazing, I am definitely going to be making this for many years to come.
Recipe
Recipe adapted from Daniela e Stefania's cookbook Saporito
Serves 6
1.5kg mixed chicken pieces, thighs, wings and legs, you can use a whole chicken
125g pork mince
125g beef mince
1 egg
4 sprigs thyme, chopped
50g Parmesan, grated
1 onion, chopped
2 carrots, chopped
3 potatoes, peeled and chopped
1 celery stick, chopped
2 tomatoes, peeled and chopped
1/4 cup chopped flat leaf parsley
2 bay leaves
2 teaspoons vegeta, optional
olive oil
Salt and Pepper
1 clove garlic, chopped
Serves 6
1.5kg mixed chicken pieces, thighs, wings and legs, you can use a whole chicken
125g pork mince
125g beef mince
1 egg
4 sprigs thyme, chopped
50g Parmesan, grated
1 onion, chopped
2 carrots, chopped
3 potatoes, peeled and chopped
1 celery stick, chopped
2 tomatoes, peeled and chopped
1/4 cup chopped flat leaf parsley
2 bay leaves
2 teaspoons vegeta, optional
olive oil
Salt and Pepper
1 clove garlic, chopped
Make the meatballs, in a bowl combine the pork and beef mince with the parmesan, thyme, egg, salt and pepper and mix well. Form little meatballs about the size of a 10 cent coin. Place on a plate and refrigerate until needed.
Add 2 tablespoons olive oil to a large pot. Add the chicken pieces, pan fry for about 5 minutes, browning each piece, all over. Remove from pan, set aside until needed.
Add to the pot, with a little extra oil, if needed, the onion, carrots, potatoes and celery, saute until the onions are translucent. Return the chicken to the pot. Add water until the chicken pieces are completely covered. Bring to the boil. Skim the excess 'froth' that forms from the soup, as it appears.
When the stock is clear, add your meatballs, chopped tomatoes, parsley and bay leaves, season with salt, pepper and vegeta, if using.
When the stock is clear, add your meatballs, chopped tomatoes, parsley and bay leaves, season with salt, pepper and vegeta, if using.
Bring to the boil, then simmer on low for about 2 hours, until the chicken is falling apart.
The soup can be served with any small pasta shapes that you love. The chicken pieces can be left whole or you can shred the meat and add it to the soup.
The soup can be served with any small pasta shapes that you love. The chicken pieces can be left whole or you can shred the meat and add it to the soup.
Enjoy!
