Homemade Chicken Meatball & Noodle Soup – Cozy & Flavorful Recipe

Ingredients

For the 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, to taste
• 1/3 cup (20 grams) plain dried breadcrumbs (such as panko) or matzo meal
• 1 pound ground chicken (a mix of dark and light meat is ideal)

For the Soup & Assembly

• 6 ounces (170 grams) soup noodles (feel free to adjust to 4 ounces for a more classic ratio)
• 2 tablespoons (30 ml) olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 4 to 6 cups (950 ml to 1.4 l) chicken broth
• Minced parsley and/or dill for garnish

Directions

1. Prepare the Chicken Meatballs

In a large bowl, whisk together the egg, water (or milk), parsley, garlic, breadcrumbs (or matzo meal), onion powder, salt, and a generous grind of black pepper. Gently fold in the ground chicken using a fork—mix just enough so that the parsley and seasonings are evenly distributed. With your hands properly moistened, shape the mixture into small, tablespoon-sized meatballs. Place these tender creations onto a parchment-lined baking sheet and refrigerate until you’re ready to cook.

2. Cook the Noodles

In a medium saucepan, bring salted water (or water enriched with a bit of chicken bouillon for extra flavor) to a boil. Add the noodles and cook them until they’re soft (skip the al dente stage for maximum tenderness). Drain and set aside in a bowl. For those who prefer cooking noodles directly in the soup, simply add an extra 4 cups of broth later on.

3. Build the Soup

Heat olive oil in a large, heavy-bottomed saucepan or braiser over medium-high heat. Toss in the diced carrots, celery, and onion, stirring occasionally. Sauté until the vegetables are just beginning to soften (around 6 minutes). Pour in 4 cups of the chicken broth and bring the mixture to a gentle simmer. Carefully introduce the chilled meatballs one by one into the simmering broth. Allow them to cook for 10 minutes, checking one to ensure it’s cooked through. If you notice the broth diminishing due to absorption, feel free to add an extra 1-2 cups of remaining broth to maintain a generous consistency. Season the stew with additional salt and pepper if needed.

4. To Serve

Place your preferred amount of noodles into a bowl, then ladle over the steaming broth and succulent meatballs. Finish with a sprinkling of chopped parsley or dill to add a burst of freshness.

Special Tips

• For even more flavor, try toasting your breadcrumbs lightly in a dry pan before incorporating them into the meatball mixture.
• If you’d like an extra-rich broth, consider deglazing the sautéed vegetables with a splash of white wine before adding the chicken broth.
• Keeping the meatballs separate from the noodles when storing leftovers ensures that textures remain just right when you reheat the dish.

Do Ahead

The meatballs and broth can be prepared in advance and stored separately from the noodles. When it’s time to reheat, warm the broth and meatballs over medium-low heat in a covered pot until it reaches a simmer, then add your noodles to soak up the goodness.

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