Saturday, December 21, 2024

chicken meatball and noodle soup – smitten kitchen

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Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced extra buoyancy) from using it, but don’t worry, breadcrumbs work just as well. The amount of noodles suggested for this soup is generous because we like it that way, but for a more classic balance, you might find 4 ounces to be just fine. If you prefer to cook your noodles directly in the soup, make it with 4 additional cups of broth.

    Meatballs
  • 1 large egg
  • 3 tablespoons (45 ml) water or milk
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup (20 grams) plain dried breadcrumbs (such as panko) or matzo meal
  • 1 pound ground chicken, ideally a mix of dark and light meat
  • Ingredient section
  • 6 ounces (170 grams) soup noodles of your choice (I choose these)
  • 2 tablespoons (30 ml) olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 4 to 6 cups (950ml to 1.4l) chicken broth
  • Minced parsley and/or dill to finish
Make meatballs: In a large bowl, combine egg, milk, parsley, garlic, breadcrumbs, onion powder, salt, and many grinds of black pepper. Add ground chicken and use a fork to mix just until parsley is distributed throughout mixture, trying not to overmix. Use wet hands to shape mixture into 1 tablespoon-sized meatballs, arranging them on a parchment lined baking sheet or tray. The meatball mixture will be very soft but keeping your hands wet should help it roll off. Place meatballs in the fridge until you’re ready to use them.

Cook noodles: In a medium saucepan, bring salted water (or water with some chicken bouillon added for flavor) to a boil and cook noodles according to their package directions. Personally, this is not a place where I want “al dente” noodles — I cook mine until tender. Drain and set in a bowl until needed.

Make soup: In a large saucepan (or, my favorite braiser), heat olive oil over medium-high heat. Add carrots, celery, and onion and cook, stirring, until partly tender, about 6 minutes. Add 4 cups of the broth and bring it to a simmer. Carefully add chilled meatballs, one at a time, and bring broth back to a simmer. Simmer meatballs for 10 minutes, checking one at the end to make sure it’s cooked through and adding more time if needed. If meatballs have absorbed a lot of broth, you might find that you want to add 1 or 2 cups of the remaining chicken broth, bringing it back to a simmer. Taste broth for seasoning, adding salt and pepper to taste.

To serve: Spoon cooked noodles, to taste, into your bowl, then ladle broth and meatballs over. Finish with chopped herbs.

Do ahead: Keeping the meatballs/broth mixture and noodles separate is ideal for storing leftovers, too. Reheat soup over medium-low heat in a covered pot until simmering. Let the soup warm the noodles when serving.



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