Popular
Latest From the Show
How to Make Mini Meatball and Chicken Soup | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"This is a super-fun and healthy meal," says Rach. It's based on a dish from Rubirosa restaurant that she and John like to order when they are in New York City. The soup has a lot of vegetables, plus mini meatballs, shredded chicken AND pasta. Kids love it, especially the baby meatballs!
For two of Rach's most popular soups, check out her Nacho Soup and Lentil Soup.
Ingredients
- 2 tablespoons EVOO
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 bulb fennel, chopped
- 2 cloves garlic, crushed or chopped
- Salt and pepper
- 1 bay leaf
- 2 quarts chicken bone broth or stock
- ¾ pound lean ground beef
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic and granulated onion
- ¾ cup breadcrumbs
- 1/3 cup milk
- 1 egg, lightly beaten
- ½ cup grated Parmigiano-Reggiano cheese, plus more to serve
- 2 ½ cups shredded or pulled rotisserie chicken
- ½ pound small fresh or dried pasta, such as cavatelli
- 12-16 ounces spinach or escarole, chopped or torn
- Juice of 1 lemon
Yield
Serves: 4
Preparation
Heat oil, 2 turns of the pan, in soup pot over medium heat. Add carrots, celery, onions, fennel, garlic, salt, pepper and bay and sweat, partially covered, 7 to 8 minutes. Add stock and 2 cups water, bring to a boil and reduce a bit to a rolling simmer.
Combine the beef with dried parsley and oregano and granulated garlic and onion. Moisten breadcrumbs with milk and add to meat along with egg and cheese. Roll into ½-inch mini meatballs and add to the broth. Simmer the meatball dumplings 5 minutes, then add the chicken and pasta and cook to al dente. Wilt spinach (or escarole) into soup. Add lemon juice to serve and pass more cheese at table.