Chickarina Soup Recipe 435

CHICKARINA SOUP RECIPE - (4.3/5)

Chickarina Soup Recipe - (4.3/5) image

Provided by Cindy

Number Of Ingredients 21

Ingredients

For the soup:
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
4 fresh thyme sprigs
3 quarts low-sodium chicken broth, preferably homemade
1/4 cup chopped flat-leaf parsley
Pearl Couscous (RiceSelect brand)
Salt and Pepper to taste
Grated Parmigiano, for garnish
For the meatballs:
1 small onion, diced
1 lb. boneless, skinless chicken breast
1 egg
1 tsp. fresh thyme leaves
1 Tbsp. chopped parsley
1/4 cup grated Parmigiano
1/4 cup seasoned bread crumbs
Salt and Pepper to taste

Steps:

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery and thyme and gently saute until fragrant, 5-7 minutes. Pour in chicken broth, parsley and salt and pepper to taste. Bring to a boil and reduce to simmer while you work on the meatballs. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the chicken, egg, onion, thyme, parsley and cheese and breadcrumbs to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few Tablespoons of olive oil. Use a small ice cream scoop to drop meatballs onto skillet. Cook turning until golden brown. Once meatballs are browned, add to pot of chicken broth and simmer for 2 or 3 minutes. Cook small pasta of your choice and serve with some grated Parmesean, olive oil and parsley.

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