Serious Eats: Recipes

Homemade Chickarina Soup

[Photograph: Yvonne Ruperti]

Notes: If you have up to a cup or so of the canned chicken broth used for the meatballs, it can be added to the soup. You can use pre-ground chicken for the meatballs, but the end result won't be as bouncy as per the instructions. If you can't find a pearl shaped pasta use Israeli couscous with the following changes to the instructions to allow for the extra cooking time of the Israeli couscous: in step 3, cook the vegetables for just 1 minute and cook the couscous until tender, about 30 minutes before cooking the meatballs.

To form the meatballs by hand, grab a handful of meatball mix and gently squish a small bit through your hand, through the thumb and forefinger until it's the size of a small meatball. Using a spoon, cut it away from your hand and drop into the soup. For a video guide, see The Waitakere Redneck's Kitchen. It may look strange but it works!

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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