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Chicken Meatball Noodle Soup Recipe

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★★★★★

4.6 from 86 reviews

This Chicken Meatball Noodle Soup is a comforting and flavorful winter recipe, perfect for cold and flu season. Featuring small, tender chicken sausage meatballs and short fideo pasta noodles, this soup is designed for an effortless, enjoyable eating experience. The broth is bright and cheerful, packed with the savory depth from browned meatballs and a balanced blend of ingredients, making it a perfect cozy meal to fortify and uplift during chilly weather.

Ingredients

Scale

Meatballs

  • 1 pound chicken sausage (unformed, package or tube)
  • 1 tablespoon olive oil (for browning)
  • Salt and pepper, to taste

Soup

  • 4 cups chicken broth
  • 1 cup fideo pasta (or broken thin spaghetti pieces about 1 inch long)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon olive oil (for sautéing vegetables)
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Meatballs: Using your hands, gently mix the chicken sausage meat with salt and pepper. Using a one tablespoon scoop or a #70 melon baller, form small meatballs. Place them on a rimmed baking sheet and refrigerate for 15-20 minutes to firm up.
  2. Sauté Vegetables: In a large Dutch oven or heavy soup pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery and sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Brown Meatballs: Push the vegetables to the side of the pot and add the meatballs in a single layer. Brown the meatballs on all sides, about 5-7 minutes, which will create rich fond on the bottom of the pot for added flavor.
  4. Add Broth and Seasonings: Pour in the chicken broth, stirring to deglaze the pot and lift the browned bits. Add dried thyme, and season with salt and pepper. Bring the soup to a gentle boil.
  5. Cook Noodles and Simmer: Add the fideo pasta (or broken spaghetti) to the boiling soup. Reduce heat to a simmer and cook for about 6-8 minutes until noodles are tender and meatballs are cooked through.
  6. Final Taste and Garnish: Adjust seasoning if needed. Ladle soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread, if desired.

Notes

  • If you can’t find fideo pasta, thin spaghetti broken into 1-inch pieces is a great substitute.
  • Use chicken sausage meat (not links) for added flavor without extra preparation.
  • Use a scoop or melon baller to create uniformly sized small meatballs so they fit comfortably on a spoon with noodles.
  • Refrigerating meatballs before browning helps them keep their shape in the soup.
  • The soup can be stored in the refrigerator for up to 3 days; noodles may absorb broth, so add extra broth when reheating if needed.

Keywords: Chicken meatball soup, chicken sausage meatballs, fideo pasta soup, easy winter soup, comforting noodle soup, small meatballs, quick chicken soup

Find it online: https://tastybynova.com/chicken-meatball-noodle-soup-recipe/