Chickarina Soup

Photo by Cindy Q.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • For the soup:

  • Extra-virgin olive oil

  • 3

    cloves garlic, smashed

  • 2

    large carrots, chopped

  • 1

    medium onion, chopped

  • 2

    ribs celery, sliced

  • 4

    fresh thyme sprigs

  • 3

    quarts low-sodium chicken broth, preferably homemade

  • 1/4

    cup chopped flat-leaf parsley

  • Pearl Couscous (RiceSelect brand)

  • Salt and Pepper to taste

  • Grated Parmigiano, for garnish

  • For the meatballs:

  • 1

    small onion, diced

  • 1

    lb. boneless, skinless chicken breast (I used ground chicken)

  • 1

    egg

  • 1

    tsp. fresh thyme leaves

  • 1

    Tbsp. chopped parsley

  • 1/4

    cup grated Parmigiano

  • 1/4

    cup seasoned bread crumbs

  • Salt and Pepper to taste

Directions

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery and thyme and gently saute until fragrant, 5-7 minutes. Pour in chicken broth, parsley and salt and pepper to taste. Bring to a boil and reduce to simmer while you work on the meatballs. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the chicken, egg, onion, thyme, parsley and cheese and breadcrumbs to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few Tablespoons of olive oil. Use a small ice cream scoop to drop meatballs onto skillet. Cook turning until golden brown (I roasted the meatballs in a 350 degree oven until lightly browned - easier). Once meatballs are browned, add to pot of chicken broth and simmer for 2 or 3 minutes. Cook small pasta of your choice and serve with some grated Parmesan, olive oil and parsley.

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