Chicken Noodle Soup with Mini Meatballs is made with leftover stale bread, chop meat, eggs, cheese, chicken stock and our favorite egg noodles. An easy soup that comes together in less than 30 minutes makes an ideal meal for a busy weeknight.
My family loves chicken noodle soup, especially when it’s loaded with bite-size meatballs. The other night, I had one leftover burger patty, which was about a half pound of chop meat. This left over burger lead me to making little bite-size meatballs. Pretty much it calls for the same ingredients used in our mom’s recipe for her Sunday Meatballs. Only, these little meatballs are baked rather than fried!
Once the meatballs are fully baked, about 10 minutes, then the soup comes together in minutes.
I love using super thin egg noodles because they cook up very quickly and it saves me time. Also, these bite-size meatballs can be very convenient if you make ahead, bake and then freeze. So make extra!
When you need to make a quick meal, just drop mini meatballs in to a simmering pot of chicken stock or broth, add the noodles, simmer for a few minutes and your Chicken Noodle Soup with Mini Meatballs is ready in no time!
Try making chicken meatballs or even turkey meatballs with this recipe. They equally work well in this soup.
In the meantime, have a great weekend everyone! Enjoy!
Chicken Noodle Soup with Mini Meatballs
- 1/2 loaf of stale bread
- 1/2 pound chop meat
- 2 whole eggs
- 1/2 Tbsp. dried parsley
- 4 Tbsp. pecorino cheese
- 1 garlic clove- crushed
- fresh ground pepper to taste
- 8 cups organic low-sodium chicken stock
- 2 cups thin egg noodles
- olive oil cooking spray
- grated Parmesan cheese, at the table
In a large bowl filled with water, submerge the bread, and allow bread to soak for a few minutes.
Grab a second bowl, add chop meat, eggs, garlic, dried parsley, pecorino cheese, and some fresh ground pepper. Set it aside.
Take the bread that has been soaking in water, and peel the outer crust and discard it.
Using your hands, grab the soaking bread ( the dough) and squeeze the bread to remove excess water.
Then transfer the bread into the second bowl with chop meat. Repeat until bread is completed.
Now you are ready to mix all the ingredients together.
Begin to mix the ingredients with your hands. You may use a food processor, but using your hands is best. Mixing the chop meat mixture, until well combined. Set aside. Wash hands.
Preheat oven 375 degrees. Lightly spray baking sheet with cooking oil spray.
Using a small spoon, begin to spoon a small amount of chop meat mixture into your hand and roll into 1 inch balls. Place meatballs onto prepared baking sheet. Yields: about 45 to 50 mini meatballs.
BAKE for 10 to 12 minutes. Until meatballs are brown and fully cooked.
In the meantime, pour chicken stock in a large pot, and bring to a low boil. Add mini meatballs and egg noodles. Reduce heat, and simmer soup for 3 to 5 minutes, or until noodles are fully cooked.
Ladle soup into bowls, and serve with grated Parmesan cheese at the table. Serves 6