Organic Chicken Soup

January 14, 2016

Organic Chicken Soup

Serves 6 to 8




  • ½ lb. ground veal
  • ¼ of Italian bread crumbs
  • ¼ cup Parmesan cheese, grated
  • 2 tbsp. fresh parsley, finely chopped
  • ½ an egg
  • Salt and pepper to taste


In a large bowl, combine ground veal, Parmesan, bread crumbs, parsley, egg, garlic and salt and pepper. Stir until well mixed. Using your hands or a teaspoon, shape the meat into bite size balls. In a medium sized pot, bring the chicken stock to a boil. Add uncooked meatballs to the chicken stock and lower heat to a simmer. Cook for 15 minutes then stir in chopped carrots and celery. Stir in Organico Bello Kale Tomato Basil pasta sauce. Continue to let the soup simmer for another 15 minutes, stirring occasionally. 

While the soup simmers, cook pasta al dente. Place a small amount of spaghetti in a soup bowl then ladle soup and meatballs on top. Sprinkle with Parmesan and parsley and serve.

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