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
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.
½ pound each ground veal and pork
1 tsp chopped parsley
2 tsp grated Parmesan
½ tsp sea salt
½ tsp finely chopped garlic
2-4 tbsp of gluten-free flour or breadcrumbs, just enough to bind the meatballs.
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.