Anyone that has an Italian family will know, there is no measuring tools used when cooking, and my Nonna is no exception. Even though there is no measurement, this soup is hands down my all time favourite and it always made when I am sick.
Leek, chopped fine
Parsley, chopped fine
250g chicken mince
Cut the roast chicken in half and boil it. Drain the water and start fresh again. (in lieu of this, can add chicken stock).
Add potatoes, carrots, leek, parsley and tomatoes to water.
Boil tiny noodles separately (Farfallina) and add to the water.
Make meatballs: mix the chicken mince, egg, cheese, breadcrumbs, salt and parsley together and shape into meatballs. Add to soup 1 hour before serving.