Go Back
+ servings
Chicken noodle soup with meatballs recipe featured image.

Chicken Noodle Soup with Meatballs

Tiny pork and beef meatballs and chicken thighs are simmered in a broth with carrots, onion, and celery and farfalline pasta, fresh parsley, and Pecorino Romano are added at the end. 
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 452kcal
Author James


For the tiny meatballs

  • ¾ pound ground pork
  • ¾ pound ground beef chuck
  • 2 large eggs
  • ¼ cup Italian parsley minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup Italian seasoned breadcrumbs
  • ½ cup Pecorino Romano grated

For the soup

  • ¼ cup olive oil
  • 4 medium carrots chopped
  • 4 large celery ribs, plus leaves chopped
  • 1 medium onion chopped
  • 3 ½ quarts water
  • 2 cups low sodium chicken stock
  • 2 pounds chicken thighs about 5 or 6 thighs
  • ½ pound small pasta farfalline, ditalini, small shells, small noodles, etc
  • ¼ cup Italian parsley minced
  • salt and pepper to taste


  • In a large pot saute the carrots, celery, and onion in olive oil over medium heat for 5 minutes to soften.
  • Next add in the water, chicken stock, and chicken thighs. Bring to a boil then reduce to a simmer. As the soup cooks, skim off any scum with a large spoon and discard.
  • Meanwhile, mix together all of the meatball ingredients and form tiny meatballs about a ½ to ¾-inch in diameter. Place the tiny meatballs on a parchment paper lined baking sheet and set aside.
  • Once the chicken starts to look like it will fall apart (about 40 minutes) remove all the pieces to a cutting board and let cool. Once cool enough to handle, remove the meat and discard the bones, cartilage, and skin. Give the chicken meat a rough chop or shred with a fork.
  • Place the chicken meat into the simmering soup and continue to cook for another 5 minutes. Taste test the soup and season with salt and pepper to taste.
  • Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. This will be for your pasta.
  • Drop the meatballs a few at a time into the hot soup and continue to cook at a simmer. The meatballs will cook quickly but can be left simmering while boiling the pasta in the next step.
  • Cook the pasta in the boiling water until al dente. While pasta is cooking add the parsley to the soup. Strain the pasta into a colander and serve on the side with the soup. Place the pasta into bowls and ladle soup and meatballs into each bowl. Serve with extra grated Pecorino. Enjoy!



  • Chicken base or bouillon can be used to amp up the chicken flavor of this quick soup.  
  • Recipe will make about 80 dime size meatballs.
  • The meatballs can be rolled large to save time.  If doing so, they will take a bit longer to cook in the simmering soup.
  • Any type of chicken can be used to make the soup.  Dark meat (thighs, legs, wings) is preferred since it will not overcook like white meat.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.


Calories: 452kcal | Carbohydrates: 33.3g | Protein: 56.3g | Fat: 9.3g | Saturated Fat: 3.3g | Cholesterol: 139mg | Sodium: 430mg | Potassium: 623mg | Fiber: 2.3g | Sugar: 3g | Calcium: 106mg | Iron: 11mg