Italian Meatball and Chicken Soup Recipe

My husband’s favourite hearty soup recipe for the winter months is this Italian Meatball and Chicken Soup, hands down.

It’s the kind of hearty soup that you should prepare on a Sunday afternoon, and enjoy for the week.

Italian Meatball and Chicken Soup

Ingredients

8 cups low sodium organic chicken broth

2-3 chicken breasts, bone in

4 carrots, chopped

3 celery stalks, chopped

1 large onion, chopped

3 cloves garlic, chopped

3 tbsp tomato puree

1 tbsp olive oil

1 tsp marjoram

1 tsp sea salt

1/2 tsp black pepper

Optional: add 1/4 cup chopped parsley and 2 cups fresh spinach.

Optional: add 1/4 cup small pastina, tiny pasta.

Meatballs:

½ pound each ground veal and pork

1 tsp chopped parsley

2 tsp grated Parmesan

½ tsp sea salt

½ tsp finely chopped garlic

1 egg

2-4 tbsp of gluten-free flour or breadcrumbs, just enough to bind the meatballs.

Directions:

Mix meatball ingredients in a bowl. Roll into mini-meatballs. In a pot, boil chicken until no longer pink. Add meatballs and cool until no longer pink.

In a large pot, sautee vegetables in olive oil along with spices for about 5 minutes, until soft. Add chicken stock and tomato puree. Transfer chicken breast and meatballs to pot. Cook on low-medium heat for at least an hour. Before serving, remove chicken breast and shred using a fork. Return to pot.

Top with fresh basil or parsley, and sprinkle with Parmesan.