This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

"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


  • 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


Serves: 4


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.

Rachael Ray 10-Quart Covered Stockpot

Rachael Ray 10-Quart Covered Stockpot

Rachael Ray

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.