Soups, Stews and Chili/ Under 30 Minute Meals

Chicken Noodle Soup with Mini-Meatballs

Chicken Noodle Soup with Mini Meatballs by 2sistersrecipes.com

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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 chilly nights.

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 were made and fully cooked (they bake in 10 minutes), allowing the soup to effortlessly come together in minutes.

Chicken Noodle Soup with Mini-Meatballs by 2sistersrecipes.com

Five Reasons to LOVE this Soup…

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

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

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.

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

Cook’s Notes and Great Tips!

  • These bite-size meatballs can be very convenient if you make them ahead, bake, and then freeze. Then pop them into the soup when you need them. So, it’s ideal to make extra!
  • 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

  • 1/3 pound (up to 1/2 pound) chop meat

  • 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, 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, 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. 

4.  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.

 

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

 
 

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

8.  In the meantime, pour chicken stock in 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 noodles are fully cooked.  Ladle soup into bowls, and serve with grated Parmesan cheese at the table. 

Enjoy!!

                    

Yield: 6

Chicken Noodle Soup with Mini-Meatballs

Chicken Noodle Soup with Mini-Meatballs by 2sistersrecipes.com

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 loaf of stale bread
  • 1/2 pound chop meat
  • 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

Instructions

    MAKE the Mini-Meatballs:

    1. Preheat oven to 375 degrees F (190.6C). Lightly spray a baking sheet with cooking oil spray.
    2. In a large bowl filled with water, submerge the bread, and allow the bread to soak for a few minutes.
    3. Grab a second bowl, add chop meat, eggs, garlic, dried parsley, pecorino cheese, and some fresh ground pepper. Set it aside.
    4. Take the bread that has been soaking in water, and peel the outer crust and discard it.
    5. Using your hands, grab the soaking bread (the dough) and squeeze the bread to remove excess water. Then transfer it to the second bowl with chop meat. Repeat until the bread is completed.
    6. Now you are ready to mix all the ingredients together.
    7. Use a food processor, or KitchenAid, or with your hands. Begin to mix the ingredients. With a KitchenAid, use the flex-edge beater to mix the meat mixture, until well combined. Set aside.
    8. Using a teaspoon, begin to spoon a small amount of chop meat mixture into your hand and roll into 1-inch balls. Then place meatballs onto the prepared baking sheet. The mixture will yield about 45 to 50 mini meatballs.
    9. BAKE for 10 to 12 minutes, or until meatballs are brown and fully cooked.

    MAKE the SOUP:

    1. In the meantime, pour chicken stock into a large pot, and bring it to a low boil. Add mini meatballs and egg noodles. Reduce the heat, and simmer the 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.
    2. Serves 6

     

    Chicken Noodle Soup with Mini Meatballs by 2sistersrecipes.com

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    Thanks for stopping by!

    Happy Cooking! 🙂

    xo Anna and Liz

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    12 Comments

  1. Reply
    annaliz
    October 15, 2014 at 1:59 am

    Hi Sue! The potato dumplings sound delicious and I would love to try it soon.
    Thanks for the idea.

  2. Reply
    SavoringTime in the Kitchen
    October 13, 2014 at 3:58 pm

    Pinning this one! I love chicken soups. My all-time favorite has to be my mother's chicken soup with potato dumplings or the chicken stew recipe I got in Colorado years ago.

  3. Reply
    annaliz
    October 10, 2014 at 7:17 pm

    Hi Tricia! Soaking in milk sounds even better! I can't tell you which is better, but I am sure they both work nicely.
    Have a great weekend!

  4. Reply
    Tricia @ Saving room for dessert
    October 10, 2014 at 5:29 pm

    This is perfect for fall weather. Hearty and full of flavor and so pretty too! Love this bite sized meatballs – freezing ahead is a great idea. My mom always soaked the bread in milk before putting in meatballs. I often wondered if water would be better. Lovely! Have a great weekend.

  5. Reply
    Tricia @ saving room for dessert
    April 25, 2012 at 2:56 pm

    Congratulations on your BEAUTIFUL new look! Absolutely gorgeous. Enjoy!

  6. Reply
    Tricia @ saving room for dessert
    April 24, 2012 at 12:51 pm

    Looks just like my mom's old meatball recipe. Never thought to add to a soup – great idea!

  7. Reply
    Kitchen Belleicious
    December 28, 2011 at 8:59 pm

    the mini meatballs are so cute- i bet kids would love this!

  8. Reply
    Shawn
    October 11, 2011 at 9:38 pm

    I'm wishing for a bowl right now!

  9. Reply
    Inside a British Mum's Kitchen
    October 11, 2011 at 2:15 pm

    Just about perfect!
    mary x

  10. Reply
    Val
    October 11, 2011 at 2:06 am

    This is like a twist on Italian wedding soup. Thanks for sharing such a great recipe. I can't wait to try it.

  11. Reply
    Kitchen Belleicious
    October 10, 2011 at 7:01 pm

    Meatballs in chicken noodle soup- this is the type of dish I love to hear about and try! A twist on an old classic! It looks absolutely delicious

  12. Leave a Reply

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