Antoinette Iacocca's Italian Meatball Soup Recipe

Name: Antoinette Iacocca's Italian Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb.) stewing chicken; large fryer; 1 onion, quartered; 1 lg. carrot, cut in chunks; 1 lg. rib celery, cut in chunks; Cold water; Salt and freshly ground pepper, to taste; 1 lb. veal, finely ground; 1 lg. egg; 1-1/2 tbsp. Parmesan cheese, grated; 1 tbsp. fresh parsley, minced; 1/2 lb. sm. pasta squares; Additional grated Parmesan cheese

Servings: persons

1 (4 lb.) stewing chicken
large fryer
1 onion, quartered
1 lg. carrot, cut in chunks
1 lg. rib celery, cut in chunks
Cold water
Salt and freshly ground pepper, to taste
1 lb. veal, finely ground
1 lg. egg
1-1/2 tbsp. Parmesan cheese, grated
1 tbsp. fresh parsley, minced
1/2 lb. sm. pasta squares
Additional grated Parmesan cheese

1
In large soup kettle or pot, combine chicken, onion, carrot and celery.
2
Cover with cold water and bring to a boil.
3
Season with salt and pepper to taste and simmer about 2 hours, until stock is reduced and chicken is very tender.
4
Remove chicken and strain stock into large bowl.
5
Skim off most of fat on top.
6
Remove meat from chicken bones.
7
Shred enough chicken to make 1 cup; add to stock.
8
* In medium bowl, combine veal, egg, parmesan cheese and parsley; mix thoroughly and form into tiny meatballs about the size of large marbles.
9
Return defatted stock to pot and bring to a boil.
10
Drop in meatballs and pasta squares and simmer 20 minutes.
11
Ladle into soup bowls and sprinkle with grated Parmesan.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4 lb.) stewing chicken, large fryer, 1 onion, quartered, 1 lg. carrot, cut in chunks, and more.

Yes, Antoinette Iacocca's Italian Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antoinette Iacocca's Italian Meatball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions