Chicken Soup with Tiny Meatballs

This chicken soup puts two proteins to work in one pot. A whole stewing chicken simmers slowly into the broth, then comes out to be cooled, deboned, and shredded. Meanwhile, tiny beef meatballs (polpettine in Italian) drop into the same broth and poach gently until tender. The result is a soup with double the satisfaction.

Using a stewing chicken (not a roaster) is the small detail that matters. Older birds have more connective tissue and deeper flavor, exactly what you want for soup. Younger fryers cook too fast and leave a thin broth.

Skim the fat after cooling. Hot chicken broth holds fat in suspension, but once it cools the fat rises and solidifies just enough to spoon off cleanly. This step gives you a clear, golden broth instead of a greasy one.

Keep the meatballs small, the size of marbles or smaller. They cook through in 35 minutes of gentle simmer and stay tender. Big meatballs go dense and rubbery in the same time. The bread crumb in the meat mixture acts as a panade, holding moisture so the meatballs stay juicy.

Finish each bowl with the shredded chicken, a generous spoonful of meatballs, and a drift of fresh parsley. Serve with crusty bread for sopping the broth.

Pro Tips

• Roll the meatballs between damp palms to keep them from sticking and stay perfectly round.
• Cool the chicken in its broth for the most flavorful, juicy meat. Removing the chicken and chilling separately dries it out.
• Use ground chuck (80/20) for the meatballs, lean ground beef makes them dry.
• Skim the broth a second time after the meatballs cook for crystal-clear results.

Variations

• Add small pasta like ditalini or orzo in the last 10 minutes for a heartier soup.
• Stir in a handful of baby spinach or escarole right before serving for color and bite.
• Grate a little Parmigiano-Reggiano on top of each bowl for an Italian wedding soup feel.