Chickarina Soup

By Cindy

Ingredients

• For the soup:
• Extra-virgin olive oil
• 3 cloves garlic, smashed
• 2 large carrots, chopped
• 1 medium onion, chopped
• 2 ribs celery, sliced
• 4 fresh thyme sprigs
• 3 quarts low-sodium chicken broth, preferably homemade
• 1/4 cup chopped flat-leaf parsley
• Pearl Couscous (RiceSelect brand)
• Salt and Pepper to taste
• Grated Parmigiano, for garnish
• For the meatballs:
• 1 small onion, diced
• 1 lb. boneless, skinless chicken breast
• 1 egg
• 1 tsp. fresh thyme leaves
• 1 Tbsp. chopped parsley
• 1/4 cup grated Parmigiano
• 1/4 cup seasoned bread crumbs
• Salt and Pepper to taste

Preparation

Step 1

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery and thyme and gently saute until fragrant, 5-7 minutes. Pour in chicken broth, parsley and salt and pepper to taste. Bring to a boil and reduce to simmer while you work on the meatballs.


For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the chicken, egg, onion, thyme, parsley and cheese and breadcrumbs to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few Tablespoons of olive oil. Use a small ice cream scoop to drop meatballs onto skillet. Cook turning until golden brown. Once meatballs are browned, add to pot of chicken broth and simmer for 2 or 3 minutes. Cook small pasta of your choice and serve with some grated Parmesean, olive oil and parsley.