Store leftovers in a sealed airtight container in the fridge for 4 days. To avoid mushy leftovers, cook the pasta separately and add it to each bowl while serving, though smaller pasta varieties absorb less liquid.

Alternatively, bake meatballs in an oven at 375°F for 15 minutes. Or drop them into the soup uncooked in step 5. 

Short on time? Keep the meatballs rustic—just scoop with a teaspoon and drop them straight into the broth, skip the browning step, let them cook gently and soak up all that savory broth flavor.

Need flavorful chicken broth fast? Simmer chicken parts, or a couple of bone-in thighs, with roughly chopped onion, carrot, celery, garlic (peel is okay!), salt, and pepper in water for 30–45 minutes. Skim any foam, then strain. And you’ll have light, flavorful broth fast! Add parmesan rind to the broth for richness.

Enrich the broth with whisked egg yolk: Once the soup is finished, turn off the heat. Whisk 1-2 egg yolks in a bowl. Add a ladle of hot broth to temper (warm) the eggs, and keep whisking as you pour. Slowly stir the brothy egg mixture back into the pot of soup. The broth will become glossy and fuller, almost creamy.

Meatball enhancements- searing the meatballs will give a lot of extra flavor. Use fresh grated onion or shallot and fresh garlic ( vs. onion powder and garlic powder). Adding a bit of lemon zest and minced thyme will only enhance the flavor.

Using a small pasta size allows it to disperse evenly throughout the soup, delivering a well-balanced spoonful. Quick cooking and a sturdy texture keep it from turning mushy. The traditional choice is- acini de pepe.  These alternative pastas work just fine: pastina, pearl couscous, ditalini, or orzo.