The snow is coming down outside and instead of having a lazy Sunday, I am stressing about what this week has in store for me at work. What better way to calm your nerves than rolling out a whole lot of mini meatballs? I’ve made versions of this soup in the past, but today’s was spectacular so I had to share! I’m not sure what makes soup “Italian wedding soup”, but since there are mini meatballs, I am going to go ahead and call this recipe just that! A big thanks to my Italian nanny (whose 93rd birthday happened to be yesterday) for giving me the advice to always boil the meatballs separately. No one wants meatball scum in their soup!
4 chicken thighs – with bone and skin
1 Tbsp. coconut oil
1 small onion – chopped
2 cloves garlic – minced
1 pound baby carrots – halved
5 stalks celery – chopped leaves included
4 quarts water
1 Tbsp. Salt + 1/4 tsp.
2 bay leaves
1 pound ground beef
1 tsp. basil
1/4 cup chopped parsley
1/4 tsp. garlic powder
1/4 tsp. black pepper
1. Place a medium pot of water over high heat to bring it to a boil. You will use this to boil the meatballs before adding them to the soup.
2. In a large pot, heat coconut oil over medium high heat. Add onion and garlic and sauté until fragrant. Add carrots, celery, 1 Tbsp. salt, and bay leaves and sauté for 5 more minutes. Add water and chicken, cover, bring to a boil, and then reduce heat to a simmer.
3. While soup is coming to a boil, mix beef, egg, basil, parsley, garlic powder, pepper, and 1/4 tsp. salt in a large bowl. Form into little meatballs about the size of a nickel. Gently transfer them to the medium pot of boiling water and allow to boil for 30 minutes.
4. Transfer the meatballs to the soup using a slotted spoon. Took for 30 more minutes. Remove chicken from the pot and remove skin and shred. Add the chicken back to the pot. (I only add half of it back so that I can make chicken salad with the rest)