• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 big cans of chicken broth
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 6 oz. egg noodles
  • 1lb cooked chicken breast, cut into chunks
  • Sea salt & pepper to taste
  • Parmigiano-Reggiano cheese
  • Small meatballs – see below.
  • Small Meatballs
  • 1lb ground beef
  • 1 egg
  • 1/4 cup Romano (or Parmigiano-Reggiano) cheese
  • 1/4 cup bread crumbs
  • Sea salt & pepper to taste
  • 1/8 tsp parsley
  • 1/8 tsp garlic powder
  • 1/8 cup onion, grated


  • Put chicken broth, carrots, onions, celery and garlic in a pot and bring to a boil.
  • Reduce heat to medium.
  • Cook until vegetables are tender.
  • Blend all meatball ingredients and mix well. Roll into thumbnail-size meatballs and sear in olive oil. Turn them as they fry until they're completely browned.
  • Add chicken and meatballs to soup and cook 15 minutes more.
  • Add the noodles and cook about 8 minutes.
  • Put some of the broth in a separate pan and add slightly beaten eggs gradually until cooked. Add to soup.


Categories: Misc. Soup/Stew  Soup 

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