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–+ servings
Overhead view of chickarina soup in a soup bowl.

Chickarina Soup

Fresh meatballs, vegetables, pearly couscous, and lots of flavor. This chickarina soup is a hearty, delicious, and cozy version of a canned classic.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Recipe Makes: 6 servings

Equipment

  • large mixing bowl
  • large wooden spoon
  • plate
  • large pot with lid (or dutch oven)
  • slotted spoon

Ingredients

  • 1 pound ground chicken
  • ¼ cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt (more or less to taste)
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 2 large carrots (diced)
  • 2 stalks celery (diced)
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup pearl couscous

Serving Suggestions (All Optional)

  • ¼ cup fresh chopped parsley

Instructions

For the Meatballs

  • In a large mixing bowl, combine ground chicken, breadcrumbs, egg, parmesan, parsley and salt together using a large wooden spoon.
    Chicken meatball ingredients in a large glass mixing bowl.
  • Using the palms of your hands, roll seasoned meat into small, ¾" round balls. You will have approximately 58 meatballs once finished.
  • Place all prepared meatballs on plate and set aside.
    Prepared chicken meatballs on a baking sheet.

For the Soup

  • Heat olive oil in a large pot or dutch oven, over medium heat.
    Oil in a dutch oven.
  • Add the diced onion, carrots, and celery to the pot. Cook for 3 to 5 minutes, until vegetables begin softening.
    Carrots, onion, celery in a dutch oven.
  • Once vegetables begin softening, add chicken stock and water to the pot. Bring mixture to a simmer.
    Chicken stock and veggies in a stock pot.
  • Using a slotted spoon, carefully add meatballs into the simmering broth. Meatballs will start to rise to the top of the broth as they cook.
  • Add the couscous to pot and allow to simmer for an additional 10 minutes, until couscous is cooked.
    Couscous and meatballs in heavy pot.
  • Remove pot from heat. Ladle soup into bowls. Garnish each bowl of soup with fresh chopped parsley if desired. Serve immediately.
    Chickarina soup in a dutch oven.

Recipe Notes

  • Leftovers: Store remaining soup in an airtight container in fridge for up to 3 days. 
  • To Freeze: Let soup cool completely, then transfer to freezer-safe airtight container or plastic bag and place in freezer. Best within 3 months of cooking. 
  • Reheating: Portion desired amount into bowl and heat in microwave or in saucepan on stovetop until thoroughly warmed. From frozen, allow soup to thaw in fridge overnight, then portion out and reheat in microwave or on stovetop. 

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 6servings | Calories: 284kcal | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 70mg | Sodium: 909mg | Potassium: 638mg | Total Carbs: 30g | Fiber: 3g | Sugar: 3g | Net Carbs: 27g | Vitamin C: 8mg | Calcium: 65mg
Cheap Cheap Eats recipe developed by Cheryl Malik