Chicken Noodle Soup Recipe
Mar 4th, 2008 by Sylvia
This is a modified recipe from Foodnetwork.com The original recipe had some hard to find ingredients in it, at least hard for me to find. 
I also added some coriander which gives the meatballs a very light lemony flavor, sort of like fajitas.
The soup consists of seasoned chicken meatballs, tortellini for your noodles and some vegetables in a seasoned broth. Of course you can use regular egg noodles or other noodles! But the cheesy flavor of the tortellini is superb.
Its quick to put together after you cook the meatballs, so its a good soup for Sunday or Sabbath dinner. You can cook the meatballs ahead of time, chop your veggies and have it all ready to put together which takes about 12-15 minutes cooking time included.
This recipe serves 6-8 people
Chicken Noodle Soup
by Sylvia Britton
Meatball Ingredients:
1 medium onion, diced
1# ground chicken meat
1 egg or egg substitute
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmesan cheese
1 pound dried cheese tortellini, store bought
salt and freshly ground black pepper to taste
Olive oil for browning
Soup Ingredients
Extra-virgin olive oil
3 cloves garlic, minced or chopped finely
2 large carrots, chopped into bite sized pieces, I used small baby carrots and left them whole
1 medium onion, chopped
2 ribs celery, chopped small
1 bay leaf
4 fresh thyme sprigs
3 quarts chicken broth ***
1/4 cup finely chopped flat-leaf parsley, for garnish
5 stems of the parsley for cooking in the soup
4 black peppercorns
salt if desired
Grated Parmesan, for garnish
***Lets talk about chicken broth because all chicken broth is not created equally. The broth you make at home is best for any soup including this one. But if you buy it, I suggest that you buy the low-sodium broth. That way, you can season the soup the way you like it.
Heat the oil in your soup or stock pot, add the carrots, onion, garlic, thyme and bay leaf. Cook until the veggies are fragrant, about 5 minutes.
Add the broth and all other ingredients ( parsley, peppercorns, salt) bring to a boil. Let it simmer while you make the meatballs.
Mix all the meatball ingredients together in a food processor and process til the mixture is smooth and well combined. Heat a skillet on medium high heat with about 3 T olive oil. Using 2 teaspoons, scoop up a heaping spoon of meatball mixture and push it onto a plate with the other spoon. When all the meatballs are made, you can put them in the skillet of hot oil and brown them on all sides. Don’t over cook them. When they are brown, remove them to a paper towel to drain.
Bring the broth to a boil and add the tortellini or noodles, cook til they are done and then add the meatballs. Cook for another 2-3 minutes.
Serve the soup in big bowls and garnish each serving with chopped parsley and grated parmesan cheese.
That sounds interesting, but there is just something about ground chicken that bothers me. It just doesn’t seem right. LOL I will be making chicken noodle soup tomorrow night, but it is the old fashion way.
Now Michelle…. they are really good!
Love
Sylvia
Ok Sylvia, You and Wardeh have convinced me to give it a try. It will be in another week or so. I still can’t get over the ground chicken part. LOL
Well, I sure hope you like it ’cause if you don’t you will never let me live it down
At least I wouldn’t if I were you! 
Love
Sylvia