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Chickarina Soup


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Rate this recipe 4.5/5 (13 Votes)
Chickarina Soup 1 Picture


  • 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


Adapted from


Step 1

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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