Deliciously Cozy: Your Ultimate Homemade Chickarina Soup Recipe!

### The Science Behind Perfect Meatballs

Creating tender and bouncy meatballs starts with grinding chicken breast⁢ into a coarse paste using a food processor. This ⁣technique ensures⁣ that the ⁣meatballs maintain their softness while also providing a delightful bounce. Incorporating breadcrumbs and Parmesan cheese not only enhances flavor but also contributes to the tenderness of the meatballs. Additionally, adding baking soda allows ​the⁢ meatballs to ‌absorb ‌broth during cooking, ⁤resulting‍ in plump and juicy bites.

As a busy single mother, ⁣my mom often turned to⁢ instant and canned soups⁣ for convenience. Over the years, I’ve sampled countless varieties, but one that holds a special place in my heart is Progresso’s Chickarina soup. This delightful concoction features hearty broth filled with chunks⁤ of chicken, tiny pasta‌ balls, and savory chicken meatballs. Although it’s been years since I‍ last enjoyed Chickarina ⁤from a can, I decided to ⁤recreate‍ this beloved dish from scratch.

### ⁢Crafting the Ideal Meatball

The biggest challenge was replicating‍ the unique texture of those iconic ‌chicken meatballs. To tackle ⁢this task effectively, I embarked on several rounds⁤ of testing different methods ‍for making them.

Recalling ‌my⁢ childhood memories, I aimed for flavorful meatballs ⁣that were soft yet ​meaty with just enough springiness—a texture distinct from traditional options. However, overworking‌ ground‌ meats can lead to toughness due‍ to⁣ protein cross-linking; salting before cooking⁣ further firms up their structure. Initially using​ pre-ground chicken resulted ⁢in firmer but somewhat chewy bites.

Inspiration struck when I explored Asian cuisine where springy meatballs‍ are ‌common; many⁣ recipes utilize food processors ⁣to blend raw ⁤chicken breast ‍into a‌ smooth​ consistency before shaping them into balls. Intrigued by this⁤ approach—particularly one from The Waitakere Redneck’s Kitchen—I experimented by processing cubes of uncooked ​chicken breast ‌into ⁤a paste-like​ mixture instead of pureeing it completely smooth.

For my version of Chickarina’s signature meatball texture,‍ I opted for pulsing until ‌achieving a coarse paste—this ​method yielded slightly springy‍ yet ‌still meaty results.

### Ensuring Juiciness

To prevent overly dense ​cooked textures in my soup base recipe, incorporating breadcrumbs ⁤and grated ‌Parmesan cheese proved effective at both tenderizing and enhancing‌ flavor ​profiles;⁣ however, baking powder emerged⁤ as an unexpected secret ingredient! As these little spheres cook within hot broth they expand while soaking ​up moisture—resulting in incredibly moist morsels!

### Preparing Homemade Chickarina Soup

Crafting homemade Chickarina soup‍ involves preparing three components: flavorful chicken broth⁢ infused with spices alongside both bite-sized pieces⁤ of ⁤cooked chicken as well as our deliciously crafted meatballs! While opting for‍ store-bought stock⁤ could simplify things significantly—it felt more rewarding (and authentic) creating quick stock using thighs & ⁤drumsticks instead!

During ​simmering time (approximately 45 ⁤minutes), you can mix together your chilled mixture ready for forming ⁣those delectable little spheres later ⁣on!

The final consideration was timing: when​ should we add our freshly made beauties? After some experimentation revealed no adverse effects if left simmered longer than expected—the flavors ⁤meld beautifully overnight! Meanwhile pasta could be added towards end stages ensuring perfect al dente finish ⁢every time!

Homemade Chickarina soup is not only enjoyable ‍during preparation but even‌ more so once served ⁤warm at family gatherings or‍ cozy nights indoors!

#### **Homemade Chickarina Soup Recipe**

**Ingredients:**
– 1¾​ pounds bone-in chicken thighs & drumsticks
– Kosher salt & freshly ground black pepper
– 1 teaspoon whole black peppercorns
– 1 bay leaf
-‍ 8 ounces boneless skinless chicken breast⁤ (cut into ⁤2-inch pieces)
– ¼ cup low-sodium homemade/store-bought ⁣broth
– 2 tablespoons breadcrumbs
– 1 teaspoon baking powder
– Small ‍clove garlic ​(halved)
– Olive oil (3 tablespoons + 2 teaspoons total)
– Grated Parmesan ‍cheese (½ ounce plus extra for serving)
– Pinch white pepper
– ‌Medium onion diced (~1 cup)
-‌ Large carrot diced (~1 ⁢cup)
– Two stalks celery diced (~1 cup)‌ ⁢
-‍ Pearl pasta ⁤or ​Israeli couscous (~1 cup)
– Chopped parsley⁢ (for garnish)

**Instructions:**
1. In large pot combine thighs/drumsticks along with ⁣salt/peppercorns/bay leaf/water then bring mixture boil over‌ medium-high heat reducing heat afterward allowing gentle simmer until tender (~45 mins). Skim off fat periodically.
2.Transfer cooked meats onto plate ⁤cool enough handle removing bones cutting bite-size pieces reserving strained stock.
3.Prepare your deliciously crafted Chicken ‍Meatball ​Mixture by combining all ingredients ⁣listed above except ⁤olive oil/onion/celery/carrot/pasta/parsley within food processor pulsing until reaching⁢ desired coarseness then chill covered.
4.In another saucepan ‌heat remaining ‍olive oil over‌ medium flame adding onions/celery/carrots seasoning lightly sauté⁢ until softened about five minutes before‍ pouring⁣ reserved stock back bringing everything back up-to-simmer temperature!
5.Carefully drop chilled formed-meat-balls directly into ⁣bubbling liquid returning pot back‌ onto​ stove allowing flavors ‍meld together perfectly whilst simultaneously cooking pearl-pasta according package ‌instructions till al dente!
6.Serve hot garnished⁢ generously fresh ‌parsley alongside additional grated parmesan​ sprinkled atop each bowlful delightfully warming hearts everywhere around table tonight!

**Note:** If pearl-shaped⁢ pasta isn’t available feel‍ free substitute ‍Israeli couscous ​adjusting cook times accordingly based upon package⁣ directions provided ‍therein ensuring optimal results achieved‍ throughout entire process without fail whatsoever!