### 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!
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#### **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!
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**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!