It was so easy! I had one large burger pattie left over, which was about a half pound of chop meat. I decided to make mini meatballs, similar to our Mom's recipe for her meatballs, which I posted a few weeks ago. These mini meatballs bake very quickly, therefore, all that was left to do was to assemble chicken stock, egg noodles, mini meatballs and simmer for a few minutes and dinner was ready!
Just serve this soup with some crispy bread and a salad and you have a quick and easy meal!
Delicious chicken noodle soup with mini meatballs is so tasty, you 'll love it! Try making mini chicken or turkey meatballs with this recipe. You can also use vegetable stock or beef stock as well. Enjoy!
Chicken Noodle Soup with Mini Meatballs
- 1/2 loaf of day old bread
- 1/2 pound of all beef chop meat
- 2 whole eggs
- 1/2 Tbsp. dried parsley
- 4 Tbsp. Romano Percorino Cheese
- 1 garlic clove- crushed
- fresh ground pepper
- 2 - 32 ounce organic chicken stock
- 2 cups fine egg noodles
- cooking oil
- Parmigiana grated cheese
Using a medium size bowl filled with water, submerge the bread and soak for a few minutes.
In a different bowl, add the chop meat, eggs, garlic, cheese, some fresh ground pepper and parsley.
Take the soaking bread and peel off crust and discard the crust.
Using your hand, grab the center of the bread and squeeze out all the liquid.
Place all the squeezed bread into the chop meat bowl. Ready to mix.
Begin to mix all the ingredients with your hands. Or you may use a food processor. Mix until well combined.
Using a small spoon, spoon some chop meat mixture into your palm and roll into 1 inch balls.
Place onto baking sheet, lightly sprayed with cooking oil.
In a large pot. On medium heat, bring chicken stock to boil. Add the mini meatballs and fine egg noodles. I used Pennsylvania Dutch Fine Egg Noodles because they cook very quickly.