Lemon, porcini & chicken noodle soup recipe with meatballs
This is my latest and greatest soup recipe, which is really saying something as I absolutely love soup. I especially love soup at this time of year when everyone starts coughing and feeling cold and poorly. These really are the months to drink more tea, read more books and consume more soup.
I hand wrote this recipe many moons ago when I was visiting my sister’s house in the Country. It reminds me of my Oma’s chicken meatball soup that she used to cook for us often. I never had the chance to ask her for her recipe but I like to imagine it was a little something like this.
The addition of the dried porcini mushrooms really gives this a delicious umami flavour but it is not 100% necessary. I grabbed that idea from a different recipe and I think it works wonderfully well here if you are willing to give it a try.
I hope you enjoy this chicken noodle soup recipe with meatballs. I would love to hear your tips on how you stay well in these cold winter months in Melbourne.
- 1 brown onion, cut in half
- 2 tablespoons of olive oil
- 1 leek, chopped
- 2 small carrots
- 2 celery sticks
- 10 sprigs of parsley
- 2 bay leaves
- seal salt
- 500 ml extra of hot water
- 1 litre of chicken stock
- extra virgin olive oil
- 500 grams of chicken mince
- rind of one lemon
- 80 grams of fresh bread crumbs
- 3 sprigs of thyme
- 30 grams of grated parmesan
- 2 cloves of garlic, sliced finely
- 30grams of porcini mushrooms soaked in 2 tbs of boiling water
- 150 grams of crushed vermicelli bean thread noodles
- 120 grams of frozen peas
- 3 eggs
- 1 lemon, juiced
- Add the evenly sliced leek, celery and carrots to the olive oil to a large saucepan and gently heat through until sizzling.
- Pour in the chicken stock and half the water and add the onion, bay leaves and parsley.
- Simmer gently to allow the flavours to permeate for 10-15 minutes.
- Meanwhile add a small splash of olive oil to a small pan and fry the garlic for two minutes. Add the drained porcini and thyme and cook for a further two minutes.
- In a separate bowl mix together your chicken mince, bread crumbs, rind of one lemon, parmesan, porcini mixture, salt, pepper and 1 egg. Mix together thoroughly and form small meat balls using your hands.
- Turn the heat up on your soup and add the meatballs one at a time, being careful not to overfill the pot. Cook on a high heat until the meatballs are all cooked through. This will take around ten minutes depending on your pot size. Remove a chicken ball and break in half to check they are cooked through.
- At this stage you can remove your bay leaves and any large pieces of onion.
- Add the frozen peas and the crushed noodles to the pot and cook a further 5 minutes.
- Whisk together the remaining two eggs, with the juice of one lemon and add to the soup. Bring soup back almost to the boil and then serve.
Before you go, I am doing this new thing. I would love you to join in.
I know that so many of my readers are enthusiastic foodies just like me so I want to hear from you. I have created a little Facebook group, it is literally just me at this stage, but if you would like to join my “Eat My Street Cooking Club” then I would love you to join.
Or search for Eat My Street Cooking Club.
There will be recipe share days, family cooking prompts, happy hump day and more. I’d love you to join me but if you are not keen, no problem. Continue on and thanks for reading.
This recipe is part of the #SaucySaturday link up at Take Two Tapas.
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