“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

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Lily’s Favorite Italian Soup

Confidence

Prep Time50 mins

Cook Time1 hr

Ingredients

Meatballs

• 1 pound ground chicken (boneless skinless thighs if you are grinding the meat yourself)
• ½ tsp finely crushed garlic
• ½ C breadcrumbs
• ¼ C shredded parmesan cheese
• ¼ tsp kosher salt
• 1 tsp dried parsley
• Fresh cracked pepper

Soup

• 1 TBSP butter
• 1 small onion finely diced
• 2 stalks celery finely diced
• 1 large carrot finely diced
• 1 tsp chopped garlic
• 8 C chicken stock See Chicken Stock recipe
• 1 C diced cooked chicken See Roast Chicken recipe
• 1 can great northern beans drained and rinsed
• 1 can petite diced tomatoes (not drained)
• 1 small can no salt added tomato sauce
• ½ pound ditalini pasta cooked to package directions and cooled
• ½ tsp kosher salt
• Fresh cracked pepper
• Fresh parmesan to serve optional

Instructions

To start, make the meatballs:

• Mix all ingredients for meatballs together and make meatballs in either ¼ to ½ inch rounds.
• I prefer smaller meatballs but feel free to find a good size for yourself.

While you form the meatballs, make the ditalini:

• Prepare the ditalini pasta according to the package directions, to al dente doneness.
• Once done cooking, strain and cool thoroughly.

Once the meatballs are prepared, or while someone else is making the meatballs:

• In a 5 quart stock pot, add the butter and melt until bubbly.
• Cook the onions, then add celery.
• Once the celery is bright green, add the carrots and cook for 4 minutes
• Add the garlic to the pot.
• Now add the chicken stock and bring to a boil.

Once the veggies and stock are boiling:

• Turn the heat on the stove down to medium-high.
• Add the chicken, canned ingredients, and meatballs.
• Allow to simmer for 25 minutes.
• Adjust the salt and pepper to your liking.
• Add the cooled ditalini pasta to the pot and allow to cook for 5 more minutes.

Notes

Serving suggestions:
Serve the same day with freshly shredded parmesan cheese.
Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of this recipe.