Italian chicken soup



15 min


12 cups (3 L)

* PLUS Cooking time: 10 minutes


  • 2 900-mL cartons chicken broth
  • 1 1/2 tsp Italian seasoning
  • 2 cups bite-sized pasta
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 cup freshly grated parmesan
  • 500 g ground chicken or ground beef
  • 1 large tomato , chopped
  • 1 zucchini , chopped


  • Pour broth into a large saucepan and set over high heat. Add Italian seasoning and bring to a boil. Measure out uncooked pasta. If using spaghetti or lasagna, for example, simply break into bite-size pieces. When broth boils, stir in pasta. Reduce heat to medium.
  • Immediately crack egg into a large bowl. Sprinkle with basil, salt and Parmesan. Whisk until mixed. Crumble in chicken. Using a fork or your hands, work in until evenly mixed. With wet hands, form mixture into small balls about the size of a cherry and drop right into the soup as each is formed. Stir occasionally. Then add tomatoes and zucchini. Continue to boil gently until pasta and vegetables are tender and meatballs are cooked through. Total cooking time for pasta will be at least 10 min.

Nutrition (per serving)

  • Calories
  • 171,
  • Protein
  • 13 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 777 mg.

Little homemade meatballs are the highlight in this dish and are no bother to make because you roll them and toss them into the soup as it cooks. Use whatever pasta you have on hand.