- The Meat From a Small Cooked Chicken
- 6 Carrots (peeled and diced)
- 3 Stalks of Celery (diced)
- 1 Large Onion (diced)
- 2 Cloves of Garlic (minced)
- 4-6 Cups of Shredded Kale, Spinach or Escarole (escarole is the traditional green)
- 12-20 Meatballs (I made mine from ground turkey and they were great fresh, however, I believe pork and or beef would have held its flavor better in the freezer.) For our Meatball Recipe click here You can also cheat by purchasing pre-made, frozen meatballs but beware your soup takes on the flavor of the meatballs.
- 2 Bay Leaves
- 2-3 Teaspoons of Garlic Powder
- 2 Teaspoons of Onion Powder
- 1 Teaspoon of Red Pepper Flake
- 4-6 Quarts of Chicken Stock
- 3-4 Cups of Small Pasta ( I used Farfalini, but could use Acini de Pepe, Ditalini, Orzo or any other tiny pasta.)
- 1 Tablespoon of Olive Oil
- Salt and Pepper to Taste
- ( If you need more chicken flavor I recommend adding in some chicken base such as Better than Bullion or Knorr’s Stock Cubes)
- Cook the chicken and pull all the meat from the bones. This can be done a day ahead of time. I did mine in a crockpot for ease.
- Save the stock for the soup.
- Add some olive oil to the bottom of a soup pan and cook the onions, carrots, and celery until translucent.
- Add in the stock, the chicken meat, and the spices, including the bay leaves.
- Next, add in the kale or whichever green you selected.
- Cover the pot and bring it all to a boil.
- Once it has all cooked together by boiling for 10 minutes or so, add the meatballs and reduce to low and simmer. Keep the pot covered.
- Simmer for at least one hour.
- Do not add the pasta until you are ready to serve.