Chickarina Soup

Whenever I make chicken soup, usually I am the only one who eats the boiled chicken in the pot.  Unless I take all the meat off the bones and add it back to the soup - yes they are totally spoiled!!!  I took all the breast meat off the chicken before cooking the soup and make some chicken meatballs - Chickarina!

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

Salt and Pepper to taste

Grated Parmigiano, for garnish

For the meatballs: 

1 small onion, diced

1 lb. boneless, skinless chicken breast

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

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.  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 Parmesean, olive oil and parsley.

Sharing with Easy Natural Food - Sunday Night Soup!
The Country Cook - Weekend Potluck
Thursday's Treasures

~Adapted from Tyler Florence