Share some healthy Chicken Meatball (Chickarina) Soup to ward off the winter chill!
Chicken Meatball (Chickarina) Soup
I happened upon this Chicken Meatball (Chickarina) Soup in the October edition of the HyVee Seasons magazine. This edition is chuck-full of tasty ideas, so expect to see posts featuring these recipes in the future.
Mike is actually the big chicken soup fan in our family. Typically I lean towards soups that are tomato or veggie-based. But the tender Romano-laced chicken meatballs, cous cous, and rosemary-flecked broth looked unique, so I decided to give it a spin. Glad I did! Of course, as a person that can never leave well enough alone, I’ve put together a few suggestions that I would try when making this recipe again.
The first thing I would do is swap the Pecorino Romano for Parmesan. While they are both hard, salty, Italian cheeses that taste fairly similar, I personally don’t care for the smell of Romano. Plus, it’s easier to find grated Parmesan in most super markets. Another idea would be to increase the flavor of the meatballs by adding some dried herbs like basil, oregano or an Italian seasoning blend. I did opt to double the fresh rosemary in the chicken broth to 2 teaspoons, which I think added great flavor.
The recipe also calls for using a 1/2″ cookie scoop, but I only had a 1″ scoop on hand. I think this made a nice-sized little meatball with a good quantity of meatballs per serving. You could try to make them by hand, but the mixture is faiirly wet and hard to handle. Instead I would suggest finding some type of small scoop in your kitchen, along with a spoon, to shape and scoop them onto the cookie sheet.
This tasty chicken soup is a healthy option which is low in calories and carbs (about 130 calories and 14 carbs per serving. ) In addition to being a healthy lunch or dinner option, chicken soup also provides some medicinal benefits. That’s great news since we are in the heart of cold and flu season. So cook up a pot of soup and enjoy something delicious and good for you today!