This simply delicious soup is a hit with the kids who love the mini meatballs. It makes a hearty lunch for a kid’s thermos or a light meal for supper. You can play with the soup by adding vegetables such as carrots, onions and celery or adjusting flavors and making the meatballs Asian inspired with a touch of fresh ginger, garlic and cilantro.
Cooking With Friends Kitchen
2 pounds ground chicken
1 cup plain bread crumbs
½ cup Romano cheese
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
1/8 cup olive oil
8 cups chicken broth (homemade ideal)
1 cup alphabet noodles, cooked al dente
First you’ll want to make the meatballs. Mix together the ground chicken, bread crumbs, cheese, salt, garlic powder and parsley. Take about ½ a teaspoon of the mixture and form mini meatballs by rolling them around in your hands. Set them on wax paper until all of the meatballs have been formed. Next, heat a non-stick skillet with 2 tablespoons olive oil. Cook the meatballs in batches for about 8 minutes until cooked through, adding more olive oil to the pan if necessary. Drain on paper towels.
In a soup pot, heat the chicken broth to a simmer. Add the meatballs and alphabets when serving.