One of my favorite soups that my mom would make. It's a fucking mess of a recipe though.

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Chicken stock:

10 quarts of water

4 chicken thighs with the skin on, and 2 drumsticks (or some combination thereof).

1 large onion, cut into large chunks

4 carrots, cut into large chunks

4 stalks of celery, cut into large chunks

3 T Olive Oil

2 Chicken or Vegetable Boullion

1/4 cup of dry white wine

1/2 cup of canned tomatoes

Fresh Italian parsley, roughly chopped

Cheese cloth

Kosher Salt and pepper


To make the stock:


Heat olive oil in a 10 Qt+ sauce pan. Add the chicken (skin down) - you're trying to brown the chicken, turning as needed. You don't have to cook it through

Remove the chicken and then deglaze the pan with the white wine

Then fill the pot with water. Add the chicken and all the vegetables and cook down for about 2 hours.


Take all of the chicken and vegetables out of the stalk and put them in the compost.

Take off as much fat as you can off the top of the stalk.

Pour the stalk through cheese cloth into large bowl.

Return the pot to the stove (can wipe it out with paper towels


While the stock is cooking, make the meatball mixture:


Quizzinart (for blending)

1/2 pound of ground lean beef (90-10)

1 large egg

3/4 cup of grated romano cheese

3 whole wheat hotdog rolls

1 medium shallot

3 cloves of garlic

3/4 tablespoon of dried parsely

3T milk

Kosher Salt and pepper


Crack the egg into the beef and combine using your hands.

Grate the romano cheese (can use the Quizzinart or buy grated) and add it the beef (no need to mix in yet)

Quizzinart the hotdog rolls, then put it on top of the beef (no need to mix)

Then quizzinart the shallots and onions and put it on the beef.

Then add the parsely, salt, and pepper to the beef.

Then you mix all of the stuff that you added on top of the beef together with your hands (not with the beef yet, just with itself).

Then you add the milk.


Now combine everything together (squish it all together until it's completely incorporated into the beef).

Refrigerate until ready to cook.



Final steps to making the soup:


3 carrots

3 stalks of celery

1 large sweet onion

3-4 cloves of garlic

1/4 cup chopped Fresh Italian parsley

28oz can of chopped tomatoes (or de-skin and chop your own fresh roma tomatoes)

48oz chicken broth (365 brand from Whole Foods)

1 rotisserie chicken (cooked from grocery store)

Salt and pepper


Heat 3 tablespoons of olive oil and saute the onion and garlic, and add the celery and carrot. 

Add the homemade chicken broth, the chopped tomatoes

Bring the broth to a boil

Roll the tiny meatballs one at a time and throw them into the broth one at a time (cross-section size of a penny, they expand as they cook)

Add the whole foods chicken broth to make up for what has boiled off at this point

Then you cut the roasted chicken and add to soup along with chopped fresh parsely, salt, and pepper

Let it cook for 45 minutes to an hour (just make sure the meatballs are cooked).



To freeze it:

Separate the meatballs and the chicken from the broth (so a container with just meatballs and chicken) and then a container of everything else.



Cook the pasta molto al dente (acini di pepi) and laddle soup into bowls of pasta to serve.