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Hearty Chicken Meatball Noodle Stew

A twist on classic matzo ball soup with chicken meatballs and tender noodles. Comforting, nostalgic, and full of heartwarming flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jewish-American
Calories: 400
Ingredients Method

Ingredients
  

  • 1 large egg
  • 3 tbsp water or milk
  • 2 tbsp minced fresh parsley
  • 1 garlic clove minced
  • 1/4 tsp onion powder
  • 1 tsp kosher salt
  • Black pepper to taste
  • 1/3 cup breadcrumbs or matzo meal
  • 1 lb ground chicken
  • 6 oz soup noodles
  • 2 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 4 –6 cups chicken broth
  • Chopped parsley or dill for garnish

Method
 

  1. In a large bowl, mix egg, liquid, parsley, garlic, breadcrumbs, onion powder, salt, and pepper. Fold in chicken. Form into small meatballs and chill.
  2. Cook noodles in salted water until tender. Drain and set aside.
  3. In a large pot, heat olive oil and sauté carrots, celery, and onion for 6 minutes. Add 4 cups of broth and bring to simmer.
  4. Drop in chilled meatballs and cook for 10 minutes. Add more broth as needed.
  5. To serve, place noodles in a bowl, top with soup and meatballs. Garnish with parsley or dill.