Sunday, December 14, 2008

Italian Chicken Soup

This is my mother's old world Italian recipe, handed down through the family that we make around the Holiday season. I remember as a child sitting around the table and eating for hours. This recipe is easy to make, and even easier to enjoy!

Chef Chuck's Italian Chicken Soup
1 whole chicken 3-5 pounds
4 cups water
4 cups organic chicken broth 
2 bay leaves
4 celery stalks sliced
 4 carrots sliced
 1 medium onion chopped
1/3 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh parsley chopped
1/3 cup mozzarella cheese grated
1 cup small pasta or rice

Mini Meatballs

1/2 pound ground beef
1/2 cup Italian breadcrumbs
1/2 cup parmigiana cheese, grated
2 eggs
2 tablespoons fresh parsley
4 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

For the meatballs, combine all ingredients and form small balls about 1/2 " in size. Heat olive oil in frying pan brown meatballs and add to finished soup. Makes about 50 great tasting meatballs. Rinse chicken thoroughly and remove neck and giblets, place in a large pot add bay leafs add water and broth bring to a boil and then cover with lid and simmer for about 1 hour. Remove whole chicken and shred meat and put back in pot. Add vegetables, parsley, salt and pepper cover and simmer for an additional 10-15 minutes, then add meatballs. Cook pasta and set aside. Serve in bowls with a little pasta then soup and top with cheese. If you put the pasta in the soup pot it will get too mushy!
Enjoy with bread and a salad.

Buon Appetito


  1. Those Italians sure know how to eat Chuck. Thanks for sharing:D

  2. Hello D, Thank you for your nice compliment.
    May I ask are you Italian?