Aunt Bridget’s Chicken Soup with Little Meatballs

My high-spirited Great-Aunt Bridget was the original #nofilter. Always, words were coming out of her mouth that caused us to look at one another as if to say, Did she really just say that? She also made a great pot of chicken soup. She was a character. Between the things she said, the clothes she wore, the bouffant hairdos, and the food she cooked, Aunt Bridget was memorable. And, loved. What more could we each want?

Jerome Bridget - Version 2

She and her husband, Uncle Jerome, both immigrants from Sicily, owned successful side by side businesses on Eastern Avenue in Baltimore — Bridget’s Beauty Shoppe and Jerome’s Barber Shop. They created an interior doorway between their adjoining buildings so they and their customers could visit one another all day. It was one big happening place. As a little girl, I loved to sit under the hairdryer hood and basque in the attention of my aunt as she paraded her loyal customers by my chair so they could meet her grandniece.

In this photo from 1963, Aunt Bridget is standing at the forefront of her salon wearing a white uniform and Uncle Jerome is in the back in his barber’s shirt. Aunt Bridget employed a dozen full-time “operators.” They were her girls and they were busy. This was at a time when women went to the beauty parlor weekly to get their hair washed and set. Upstairs from the shop, Aunt Bridget had a kitchen where she and her niece, Theresa, seemingly fed everyone either chicken soup or spaghetti and meatballs.


One year, in the mid-1970s, I visited my grandparents in Florida during Easter break; so did my Aunt Bridget. In the whirlwind that signaled her arrival from the airport, my aunt walked into the kitchen, opened her purse, and pulled out an “old hen,” complete with its collagen-laden feet. She announced she was going to make a pot of soup. Her nephew had brought her to the Fell’s Point Farmers Market to get the hen on the way to dropping her off at the airport. I regret now that I spent more time rolling my 19-year-old eyes than looking for a pen and paper to write down her recipe. Her soup was the best. I have spent years trying to recreate it.

What was so memorable about Aunt Bridget’s soup was the full-bodied flavor of the broth and the light, bite-sized meatballs that floated on the surface.

In my youthful attempts at recreating her broth, I was left with either perfectly cooked chicken in a thin stock that had to be boosted with a bouillon cube, or great tasting stock with tasteless, limp meat. Eventually, I figured out a way to have both, rich stock and tasty meat. I simmered the soup for sixty minutes, removed the chicken thighs, pulled the meat off the bones, and returned the bones to simmer in the stockpot for a few more hours.

About the Ingredients

My mother taught me to use chicken thighs when making soup. As the mother of seven children, she worried about us choking on small bones so chicken breasts were out. That was okay with me because I like thigh meat.

Bones, cartilage, and connective tissue contain a protein called collagen. As the bones simmer in water, the collagen breaks down, and once chilled, congeal and turn into this gooey gelatin. This gelatin is your goal. If the broth is too dilute, it will not gel up like this.

chicken broth

The aromatic vegetables used to flavor a stock are known as mirepoix (pronounced “MEER-pwah”). The standard French mirepoix consists of 50% onions, 25% carrots, and 25% celery. Other aromatics I use are garlic and parsley.

bridget's chicken soup

First, we will make the broth, then the meatballs, and then add the greens.

To Make the Broth

Chicken stock ingredients:
8 pounds chicken thighs, with skin and bones
5 quarts cold water
1 large unpeeled onion (1 pound), quartered
⅓ head celery, with leaves (½  pound)
4 unpeeled carrots (½ pound)
6 cloves unpeeled garlic (½ ounce)
10 whole stems Italian flat-leafed parsley
3 bay leaves
1 teaspoon black pepper, or about 20 twists of the pepper grinder
2 tablespoons cider vinegar

Yield: 4 quarts of chicken stock

Rinse and drain chicken. Put in a large stockpot.

bridget's chicken soup

Cover with cold water. If you start with hot water, the stock could become cloudy. Bring ingredients to a simmer. Remove foam as it forms.

aunt bridget's chickens soup

Prep the mirepoix: wash unpeeled vegetables and cut into large chunks Add to stockpot. Add seasonings: bay leaves, garlic, parsley, and pepper. I do not add salt until I decide how I’m going to use the broth.

bridget's chicken soup

Add the vinegar. Acids such as vinegar or lemon juice help break down cartilage and pull nutritious minerals like calcium from the bones.

Bring stock to a gentle simmer and cook for 60 minutes. A hard boil will make stock cloudy.

Use a slotted spoon to remove thighs. Once cool, pick off meat and refrigerate.

bridget's chicken soup

Return bones, cartilage, and skin to stockpot. Simmer for 4-5 hours. Strain through a colander positioned over a large container.

To get a couple more cups of flavorful stock, put the solids from the colander back into the stockpot. Add 2 cups of hot water and stir. Run the resulting liquid through the colander again and add to the container of stock. Discard solids.

I strain the stock once more, through a fine sieve, to clarify it further.

Refrigerate stock until fat rises to the top and congeals. Use a spoon to scrape it off.


To Make the Meatballs

bridget soup

bridget soup

Yield: 70 small meatballs

1 pound of ground meat. I use a package of combined beef, pork, and veal known as Meatloaf Mix when I can find it.
2 eggs, slightly beaten
¼ cup fresh parsley, chopped
½ cup grated Reggiano Parmesan cheese
¾ cup unseasoned bread crumbs
zest from 1 lemon
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1/8 teaspoon freshly cracked pepper
2 tablespoons water

Mise en Place for Meatballs:
Grate the Parmesan cheese.

bridget soup bridget soup

To learn how to make your own bread crumbs, go here, or buy plain, fine bread crumbs.


Zest a lemon.

bridget soup bridget soup

Place all ingredients in a mixing bowl and mix gently until just blended– less than 30 seconds.

meatballs meatballs

Use a melon scoop to make bite-sized meatballs. Place on a 13″ x 18″ rimmed sheet pan. The meat mixture weighed 1½ pounds. From that, I made 70 meatballs. Set aside.

meatballs meatballs

Prep the Greens

I used spinach because I have so much of it in my garden. Hard to believe the spinach survived this cold weather. Escarole or endive would be other tasty choices. Wash the greens. If leaves are large, chop them.


Putting It All Together

4 quarts chicken stock, homemade or boxed
1 pound fresh spinach
About 70 uncooked bite-sized meatballs
1 pound cooked small pasta, such as ditalini, cooked separately

bridget soup

Bring a pot of chicken broth to a boil. Add the meatballs. Simmer for about 15 minutes.

bridget soup

Remove the pan from the heat and stir in the greens.

bridget soup

Serve immediately while greens are still bright. bridget soup

Sprinkle with freshly grated Reggiano Parmesan. If desired, serve over pasta cooked separately. If cooked in the broth, it will soak up most of the liquid.

bridget soup

Only the most memorable great-aunts get chickens named after them. Our two Rhode Island Reds were named Bridget and Josephine (sisters of my grandfather). The two blonde Buff Orpingtons were named after my husband’s blonde grandmothers, Mildred and Alice. The two black and white Plymouth Bard Rocks were named after my silver and black-haired grandmothers, Marion and Concetta.

Other Soups
Chicken Stock from Rotisserie Chicken Bones
Mrs. Lombard’s Portuguese Kale Soup
Pasta e Fagioli
Award Winning Buffalo Chicken Chili
Kelly’s Duck Stew

Other Family Recipes
Baked Ziti with Roasted Eggplant, Mozzarella, and Marinara Sauce
Grandma’s Italian Fried Cauliflower
Rapini and Fettuccini
Spiralized Zucchini with Fresh Marinara Sauce
Pasta e Fagioli, aka Pasta and Bean Soup
Rachelle’s Italian Sausage, Onions, and Peppers
Italian Sesame Seed Cookies
Italian Ricotta and Lemon Cookies


Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram @JudysChickens.

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© 2014-2020 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

29 thoughts on “Aunt Bridget’s Chicken Soup with Little Meatballs

  1. Judy, this sounds like the soup my grandma Phil would make. But she also on occasion would add the chicken feet. She would burn the small feathers that were on them over the burner. I remember my mom and Aunt Jean loved the feet.

    1. Paula, I want to get in on this chicken feet action! I’m going to go to the international food market to buy some. I’ll let you know when I do. And now I know to burn the small feather off the feet. You have a wealth of knowledge about family food traditions. Thanks for writing! xoJudy

    1. Thanks, Laura. I’m sure you’ve already heard all the folklore about Aunt Bridget and family in one of our many small group gatherings at church. Thanks for commenting! Have lots to do in the yard on this gorgeous day. You have a great day, too!

  2. Judy, as the other readers have remarked, this post was simply terrific. I love the stories that you always connect with the food. On a related note, I made your granola and we have enjoyed it regularly. (We also followed your suggestion to try Kefir, which is great stuff!). We will be bringing some of your granola when we visit Pat & Caroline soon — your goodness travels far!

    1. I like that, Beth- your goodness travels far. Thanks for the compliment! We’re all over the granola, too. We make a new batch every weekend. You need to try this soup. Make it with boxed broth if you don’t have time to make homemade broth– I just want you to try the meatballs. The lemon zest and nutmeg in them- oh my goodness! They’re delicious. Take care. Loved the picture of Pat, Caroline and Charlie that Marion posted.

  3. So much love and time and effort in this soup! I remember a friend’s mother who used to make a similar Escarole and Meatball Soup in chicken broth, I think i’ll someday try your recipe here to recall those childhood flavours…

    1. Thank you! The meatballs are delicious with their lemon and nutmeg. I have varied the greens — escarole, spinach, endive. They all taste good.
      I checked out your website and enjoyed reading many of your posts. Thanks!

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