hen meatball and noodle soup – smitten kitchen

Make meatballs: In a big bowl, mix egg, milk, parsley, garlic, breadcrumbs, onion powder, salt, and lots of grinds of black pepper. Add floor hen and use a fork to combine simply till parsley is distributed all through combination, attempting to not overmix. Use moist fingers to form combination into 1 tablespoon-sized meatballs, arranging them on a parchment lined baking sheet or tray. The meatball combination might be very mushy however holding your fingers moist ought to assist it roll off. Place meatballs within the fridge till you’re prepared to make use of them.

Prepare dinner noodles: In a medium saucepan, deliver salted water (or water with some hen bouillon added for taste) to a boil and cook dinner noodles in accordance with their bundle instructions. Personally, this isn’t a spot the place I need “al dente” noodles — I cook dinner mine till tender. Drain and set in a bowl till wanted.

Make soup: In a big saucepan (or, my favourite braiser), warmth olive oil over medium-high warmth. Add carrots, celery, and onion and cook dinner, stirring, till partly tender, about 6 minutes. Add 4 cups of the broth and produce it to a simmer. Rigorously add chilled meatballs, separately, and produce broth again to a simmer. Simmer meatballs for 10 minutes, checking one on the finish to ensure it’s cooked by way of and including extra time if wanted. If meatballs have absorbed numerous broth, you may discover that you just wish to add 1 or 2 cups of the remaining hen broth, bringing it again to a simmer. Style broth for seasoning, including salt and pepper to style.

To serve: Spoon cooked noodles, to style, into your bowl, then ladle broth and meatballs over. End with chopped herbs.

Do forward: Maintaining the meatballs/broth combination and noodles separate is right for storing leftovers, too. Reheat soup over medium-low warmth in a lined pot till simmering. Let the soup heat the noodles when serving.