MEATBALL SOUP RECIPE WITH CHICKEN BROTH RECIPES

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don’t hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer. 
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.