Ingredients

• 4 medium carrots
• 4 celery ribs
• 1 medium onion
• 1/2 cup parsley
• 3/4 lb pork + 3/4 lb beef (for meatballs)
• Italian seasoned breadcrumbs
• Pecorino romano
• 2 cups chicken stock
• Chicken thighs
• Pasta (Farfalline no. 95)
• 2 eggs
• Salt and pepper
• Olive oil

Instructions

The Soup Base

1. Dice carrots, onion, and celery. Mince parsley.
2. Heat a large pot to medium–medium-low. Add a little olive oil.
3. Add onion first, then 2 seconds later add carrot and celery.
4. Let soften for about 5 minutes until they get a bit of brightness.
5. Add 2 cups chicken stock and more water.
6. Add chicken thighs (and skin if you have it).
7. Bring to a boil, then lower to a simmer for 35–45 minutes.
8. Skim off the foam/scum that rises to the top.

The Meatballs

1. Combine pork and beef in a bowl.
2. Add 1 tsp salt, 1/2 tsp pepper, 2 eggs, parsley, 1/2 cup pecorino, 1 cup breadcrumbs.
3. Mix and roll into tiny balls.

Finishing

1. Let the soup rest 30 minutes before skimming fat. Best if made a day ahead — the fat hardens overnight and is easy to remove.
2. Remove all chicken and skin. Pull the meat off the bones, discard bones, return meat to pot.
3. Add meatballs one at a time, don’t dump them all at once.
4. Simmer for about 5 minutes.
5. Cook pasta separately and add to bowl when serving.

Notes

• Skip the chicken skin if you don’t want it too oily.
• The best version is made the day before.

Reference video