Italian Chicken Soup with Meatballs
Inspired by my grandmother — escarole swapped for kale, served over egg noodles.
This recipe is inspired by my grandmother — her version simmered escarole and a few potatoes right in the broth. Since escarole is hard to find where I live, I use kale instead, and with egg noodles in the bowl I skip the potatoes. Same old‑school comfort, just a lighter twist.
Ingredients
Broth Base
- 3–4 lb whole organic chicken
- 1 halved onion
- 8–10 fresh garlic cloves, smashed
- 32 oz bone broth
- 32 oz water
- 1 cup sliced carrots
- 1–1½ cups chopped kale (fresh or frozen)
- 1 cup frozen peas (add near the end)
- ½ cup tomato sauce (for color and richness)
- Salt and black pepper to taste
- Optional: Italian seasoning, parmesan rind
Meatballs (1 lb batch)
- 1 lb organic grass-fed ground beef
- 1 large egg
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup plain breadcrumbs
- ¼ cup grated Pecorino Romano (or Parmesan)
- 1 tbsp dried parsley
For Serving
- Cooked egg noodles
- Fresh parsley or grated cheese for garnish
- Crusty bread (optional)
Instructions
- Make the Broth Base: Place the whole chicken, halved onion, and smashed garlic in a stock pot. Add bone broth and water to fully submerge. Bring up gradually to a gentle boil over medium‑high, then reduce to low and simmer covered for 1½–2 hours, until the chicken is tender.
- Shred the Chicken: Remove the chicken and let cool slightly. Shred the meat; discard skin and bones. Strain the broth if you want a clear base, then return it to the pot.
- Prepare the Meatballs: Gently combine beef, egg, salt, pepper, garlic powder, breadcrumbs, Pecorino, and dried parsley until just mixed. Roll into 1‑inch balls. Cover and refrigerate several hours or all day.
- Cook Veg & Meatballs: Return broth to a simmer. Add carrots; cook 8–10 minutes. Drop in meatballs; simmer 10–12 minutes until cooked through. Add shredded chicken back with kale and tomato sauce; simmer 20 minutes. Stir in peas for the final 5 minutes.
- Season & Serve: Taste and adjust salt and pepper. Ladle hot soup over cooked egg noodles. Garnish with parsley or grated cheese and serve with crusty bread.
