How I Make Way Better Chicken Soup

30
35



Today we’re making chicken noodle soup with tiny meatballs. The pasta, taste, and looks bring me right back to my childhood. I hope this recipe makes you feel good too! ALSO, WATCH ITALIAN WEDDING SOUP! SUPPORT ON PATREON: MY AMAZON STORE (This is an affiliate link) CHICKEN NOODLE SOUP WITH MEATBALLS PRINT RECIPE: FOLLOW ME ON INSTAGRAM: Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. .

source

Comments

comments

30 COMMENTS

  1. This little pasta (farfalline) just reminds me of being a kid. I always remember my Grandma making this soup and rolling meatballs. The full written recipe is linked in the description (it's the little "arrow" on mobile and the "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about.

  2. I was watching Vincentos plate. He was making some Italian dish, as he does. He chopped the stems of the parsley and threw it in with the aromatics saying you used them for the flavor, and the leaves for garnish. I tried that with my chicken soup, using the stems in the soup and just sprinkling some leaves on the top at the end. and holy crap it was good. My broth never had so much flavor! I think I'm going to use your meatballs but, with chicken because I'm on a diet, next time.

  3. Absolutely the best chicken noodle soup ever! Take liberties with your seasonings, make it yours! I under seasoned / flavored the meatballs a bit I think, but they were still amazing. The chicken bones add depth to the broth, I used both better than bouillon stock as well as some knorr stock “Tablets”, generously added some extra garlic and parsley (Stalks) black pepper etc.

    Re the meatballs- I used a small portion scoop to get great consistant ~7/8” diameter meatballs. Also added some heavy cream to the meatball mix… just sayin’ 🙂

  4. Hello, been loving the show and have made a handful of your recipes so far. Not sure why, but when I made this last weekend I found that the 3.5 quarts of water to 0.5 cups of stock was not nearly flavorful enough and when I went to taste the soup after removing the chicken it was just warm carrot water. I added some more Better than Bullion and salt, but if I make this again (and I would, those meatballs are dynamite), I would go with all stock/broth instead. Thanks for the content.

  5. You have way more patience than I do my friend. I used a melon baller to scoop meatballs for Italian wedding soup, and I was just about ready to pull my hair out before I was through. I sprayed the melon baller with Pam and that helped unstick the meatballs. "Better than bullion" chicken, and beef base are always on the top door rack in my fridge to punch up the flavor in soup, and brothy dishes like cavatelli with broccoli and chicken in garlic brodo.

  6. I'm starting to understand his angle. He knows of all the better ways to make all the food he has ever attempted for these videos, yet he strays far from that and becomes the 'chef bro' who doesnt care if the recipe is followed perfectly because its going to taste good. There is no denying that he is onto something —- quick simple food for he and his son, and nothing else. There are other channels that will teach you why you do things a certain way and allow you to try it for yourself to see if it does make a difference. Here, you wont get that education, just good home cooking that anyone can make on a budget.

LEAVE A REPLY