Chicken and Egg Soup with Little Veal Meatballs

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This was a phenomenal soup, easy to make, rich and complex flavors, everyone loved it and we ate it for lunch the next day... verrrry good, thanks Alex!!!

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This is the ultimate comfort food... complex, rich, but not too rich, nicely balanced and fun to make. I felt like I was treating myself to something special with every chop and mince and drop and stir. Thanks, Alex. You outdid yourself on this one. (And so did I! I did bump up the basil & garlic in the meatballs and aded a bit extra salt & cracked pepper, too, but everything else was just as you instructed. Brava!

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As I made this soup, I kept adding more and more seasonings with each step, but the soup never became more flavorful. The broth was watery and bland, and I ended up adding 4 bouillon cubes just to give it some flavor, and this was using a six pound chicken! I think that four quarts (in other words, a gallon of water for a 3-5 pound bird is WAY too much. Next time I make it I will cut the chicken up first, and use just enough water to cover.

However, I loved the idea of putting cloves and beef bones in the stock, and I will likely do this the next time I make soup. I also modified the meatball recipe slightly, using 7% lean ground beef and crushed crackers instead of breadcrumbs, with pleasing results. All in all, while the soup required a lot of tweaking, in the end I came away with some new inspiration on how to make stock.

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My mission is to find recipes that my very picky daughter & husband will eat. This recipe didn't fit the bill. I thought it was edible, but I had to add lots of salt & pepper to my bowl to make it have some flavor. My husband said he liked it, but he wouldn't eat any of the leftovers for lunch or dinner the following days like I did. My daughter didn't care for it at all. My grocery store didn't have ground veal, so I used ground turkey instead. I don't know if the veal would have made the difference or not.

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This recipe was a lot of fun to make and tasted great. It's not your run of the mill chicken soup. I will be making it often. Thanks for giving us this wonderful recipe.

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I made this soup the day I saw Alex make it on her show. My entire family loved it. I followed the recipe exactly. The veal meatballs were so good! The addition of the beef bones really made the difference in the flavor of the broth. I was hesitant to add the beaten eggs at the end but I did and loved it. The secret is to stir slowly while pouring the eggs in.

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This is the first time I've ever made a soup from the "stock" up! I'm not a soup fan at all but my girlfriend and I have made a vow to cook the recipes from everyone of the Alex's Day Off shows this season. We feel this will teach us new techniques and taste foods we normally wouldn't try on our own. The ingredients were easy to find at the local super market which I like since our town lacks a good gourmet/specialty store. The prep was fairly easy. There wasn't a lot of cutting or tying, just basically throw it all in a pot and let it simmer! The only part about this recipe that frustrated me was removing the meat from the chicken. I know how to butcher birds but I kept burning my self on the steaming hot poultry! The meatballs were incredibly easy and they cook quite fast in the soup. The completed recipe was delicious. The meatballs, spinach, and egg kept it from being an ordinary chicken soup which I liked. I would definitely make this again as the party of four who ate it raved about it and was fairly simple to make. I rated it 4 out of 5 stars since I'm not a soup fan but this recipe has made me want to re-think my status toward soup.