Chicken Noodle Soup with Mini-Meatballs

Our Chicken Noodle Soup with Mini-Meatballs is cozy, comforting, and delicious tasting. Loaded with bite-size meatballs, chicken stock, and egg noodles, makes this soup totally filling and satisfying!  Perfect to serve on busy weeknights.

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 6 ounces of chop meat, enough to use and make little bite-size meatballs. 

For this recipe, I used the same ingredients used in our mom’s recipe for her Sunday Meatballs.  

Only, these little meatballs were baked rather than fried!

Once these meatballs get fully cooked (and they bake in 10 minutes), then the rest comes together in minutes.

Five Reasons to LOVE this Soup…

1. This recipe calls for thin egg noodles, which cook up quickly, saving time.

2. It’s made with organic chicken stock or chicken broth. No need to make homemade broth or stock.

3. The soup is filling and very satisfying.

4. You can make this soup with homemade meatballs as I did here, or with your favorite frozen meatballs. Thaw and toss them into the soup to simmer for a few minutes before serving.

5. This soup comes together in a matter of minutes.

Cook’s Notes and Great Tips!

• Make ahead! These bite-size meatballs are very convenient. You can make ahead, bake them, and freeze them. Then pop them into the soup when you need them. So, it’s ideal to make extra!
• Italian always find ways to repurpose perishables. We used a day-old (stale) loaf of bread we had on hand, but you can use plain bread crumbs instead.

• Just drop mini meatballs into 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!

• Other Variations! Try this recipe with chicken meatballs or even turkey meatballs. They work equally well with this recipe.

How to Make Chicken Noodle Soup with Mini-Meatballs…

*Follow along below, or jump down to the bottom of this post for our full recipe card.

Ingredients You Will Need For This Recipe:

• 1/2 loaf of stale bread (or 2/3 cup of plain bread crumbs)
• 1/3 of a pound (about 6 to 8 ounces) of ground beef
• 2  whole eggs
• 1/2 Tbsp. dried parsley
• 4 Tbsp. grated 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

DIRECTIONS to Make Chicken Soup with Mini-Meatballs:

1.  In a large bowl filled with water, submerge the bread, and allow the bread to soak for a few minutes.
2.  Grab a second bowl, and add chop meat, eggs, garlic, dried parsley, pecorino cheese, and some fresh ground pepper. Set it aside.

3.  Take the bread that has been soaking in water, peel the outer crust and discard it.  Using your hands, grab the soaking bread ( the dough) and squeeze the bread to remove excess water. 

4.  Then transfer the bread into the second bowl with chop meat.  Repeat until the bread is completed.
Now you are ready to mix all the ingredients together.

 

5.  Begin to mix the ingredients. You may use a food processor or a KitchenAid with a flex-edge beater. Or use your hands, if you prefer. Mix the meat mixture, until well combined and set aside. 

6.  Preheat oven to 375 degrees F (190.6 C).  Lightly spray the baking sheet with cooking oil spray.

7. Using a teaspoon, begin to spoon a small amount of chop meat mixture into your hand and roll it into 1-inch balls.  Place meatballs onto the prepared baking sheet.   The mixture should yield about 45 to 50 mini meatballs.

8.  BAKE for 10 to 12 minutes. Until the meatballs are golden brown and fully cooked.

9.  In the meantime, pour chicken stock into a large pot, and bring to a low boil.  Add mini-meatballs and egg noodles.  Reduce the heat, and simmer the soup for 3 to 5 minutes, or until the noodles are fully cooked.  Ladle soup into bowls, and serve with grated Parmesan cheese at the table. 

To Store and Freeze…

• To Store: Allow the soup to cool completely before storing in a sealed container and then keep it chilled in the refrigerator. Soup will stay fresh for up to 3 days.

• To Freeze: When the soup completely cools down, store it in a sealed container and freeze it. It will freeze well for up to 2 months.

• Another TIP: You may remove all the meatballs and freeze those separately to use in other soups or stews in the future. They will freeze well too!

                    

Additional ideas and recipes for you to try…

• Turkey Meatballs with Lemon Sauce
• Italian Wedding Soup with Spinach Meatballs
• White Bean Soup with Mini Meatballs
• Beef Vegetable Soup

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This is our recipe that was posted back in 2011. All content, recipe, and photos are the same.

Happy Cooking! 🙂

thanks for stopping by!

xo anna and liz