Chicken Meatball Noodle Soup Recipe by Pasta Patrick
Chicken Meatball Noodle Soup Cooking Instructions 1 hr - 1 hr 30 min 1 Prepare all ingredients. Rough chop the herbs, dice the onion, mince the garlic, and zest the lemon. 2 In a mixing bowl combine all ingredients with your hands until thoroughly mixed. Using lightly oiled hands roll the mixture into 2 inch balls. There should be enough mix for two dozen meatballs, place the rolled balls on a parchment paper lined baking sheet. Place in the freezer for 10 min or until firm. 3 For this soup recipe I use 15-20 of these meatballs and freeze the remaining meatballs to use for a quick weeknight dinner. 4 In a medium fry pan with some oil sear all sides of the meatballs. Once cooked on all sides remove from the pan and set aside for later. 5 Begin by sweating the onions and garlic in some oil in a large soup pot over medium heat. Once softened add the celery and carrots and saute for a couple of minutes. 6 Add the chicken broth and bring to a simmer. Take the seared meatballs and place them in the pot. Allow to simmer for two or three minutes. 7 As the soup simmers add the noodles and chopped kale and stir. Cook the noodles for seven to eight minutes or until they are cooked through. 8 Finish the soup with a squeeze of lemon juice and some chopped parsley. Enjoy this soup with some delicious french bread, an old episode of your favorite tv show, and let the healing begin! 1 Prepare all ingredients. Rough chop the herbs, dice the onion, mince the garlic, and zest the lemon. 1 Prepare all ingredients. Rough chop the herbs, dice the onion, mince the garlic, and zest the lemon. 2 In a mixing bowl combine all ingredients with your hands until thoroughly mixed. Using lightly oiled hands roll the mixture into 2 inch balls. There should be enough mix for two dozen meatballs, place the rolled balls on a parchment paper lined baking sheet. Place in the freezer for 10 min or until firm. 2 In a mixing bowl combine all ingredients with your hands until thoroughly mixed. Using lightly oiled hands roll the mixture into 2 inch balls. There should be enough mix for two dozen meatballs, place the rolled balls on a parchment paper lined baking sheet. Place in the freezer for 10 min or until firm. 3 For this soup recipe I use 15-20 of these meatballs and freeze the remaining meatballs to use for a quick weeknight dinner. 3 For this soup recipe I use 15-20 of these meatballs and freeze the remaining meatballs to use for a quick weeknight dinner. 4 In a medium fry pan with some oil sear all sides of the meatballs. Once cooked on all sides remove from the pan and set aside for later. 4 In a medium fry pan with some oil sear all sides of the meatballs. Once cooked on all sides remove from the pan and set aside for later. 5 Begin by sweating the onions and garlic in some oil in a large soup pot over medium heat. Once softened add the celery and carrots and saute for a couple of minutes. 5 Begin by sweating the onions and garlic in some oil in a large soup pot over medium heat. Once softened add the celery and carrots and saute for a couple of minutes. 6 Add the chicken broth and bring to a simmer. Take the seared meatballs and place them in the pot. Allow to simmer for two or three minutes. 6 Add the chicken broth and bring to a simmer. Take the seared meatballs and place them in the pot. Allow to simmer for two or three minutes. 7 As the soup simmers add the noodles and chopped kale and stir. Cook the noodles for seven to eight minutes or until they are cooked through. 7 As the soup simmers add the noodles and chopped kale and stir. Cook the noodles for seven to eight minutes or until they are cooked through. 8 Finish the soup with a squeeze of lemon juice and some chopped parsley. Enjoy this soup with some delicious french bread, an old episode of your favorite tv show, and let the healing begin! 8 Finish the soup with a squeeze of lemon juice and some chopped parsley. Enjoy this soup with some delicious french bread, an old episode of your favorite tv show, and let the healing begin! 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