Stanley Tucci’s Brodo di Gallina is the kind of comforting Italian chicken soup that feels restorative from the very first spoonful. Made with delicate chicken meatballs, tiny stelline pasta, shredded chicken, vegetables, and rich broth, this classic dish is warm, nourishing, and deeply nostalgic.
It’s elegant in the way only simple Italian cooking can be—humble ingredients transformed into something incredibly satisfying.
Why Everyone Will Love This Recipe
This Italian chicken soup is hearty, cozy, and packed with flavor.
- Tiny chicken meatballs add richness
- Stelline pasta makes it extra comforting
- Light yet filling broth
- Perfect for cold weather or sick days
- Classic Italian comfort food
It tastes like the kind of soup passed down through generations.
What Is Brodo di Gallina?
Brodo di Gallina translates to “chicken broth” in Italian, but this dish is much more than a simple broth. It’s a traditional Italian soup often served with pasta, vegetables, and sometimes tiny meatballs or shredded chicken.
Stanley Tucci’s version combines poached chicken meatballs, stelline pasta, vegetables, and generous amounts of Parmigiano Reggiano for a rich yet delicate soup.
Cooking Tips
- Use high-quality chicken stock since it’s the foundation of the dish.
- Don’t overmix the meatballs to keep them tender.
- Wet your hands before rolling meatballs so the mixture doesn’t stick.
- Cook the pasta separately to keep the broth clear.
- Warm the serving bowls for a restaurant-style touch.
Frequently Asked Questions
What is stelline pasta?
Stelline are tiny star-shaped pasta often used in Italian soups.
Can I use different pasta?
Yes, acini di pepe, orzo, or ditalini work well too.
Why cook the pasta separately?
Cooking it separately prevents the broth from becoming cloudy or starchy.
Can I make this soup ahead of time?
Yes, though it’s best to store the pasta separately until serving.
What’s the best chicken stock for this recipe?
Homemade stock is ideal, but good-quality organic chicken stock works beautifully.
How to Store
Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the pasta separate if possible.
How to Freeze
Freeze the broth, chicken, vegetables, and meatballs for up to 2 months. Add freshly cooked pasta when reheating.
Ingredients
For the Meatballs:
- 1 garlic clove, minced
- 8 oz. ground dark meat chicken
- 1/4 cup dried breadcrumbs
- 1/2 cup grated Pecorino Romano
- 1 egg
- Salt and black pepper, to taste
For the Soup:
- 1 + 1/3 cups stelline pasta
- 8 cups organic chicken stock
- 6 oz. poached chicken breast, shredded
- 1/2 cup diced carrots, blanched
- 1/2 cup diced celery, blanched
- 1/2 cup diced onion, blanched
- 1 cup grated Parmigiano Reggiano
- Fresh parsley, for garnish
How to Make Stanley Tucci's Brodo di Gallina
- Fill a large pot with salted water and bring it to a boil for the pasta.
- In a bowl, combine the ground chicken, egg, breadcrumbs, Pecorino Romano, minced garlic, salt, and black pepper.
- Mix gently until just combined.
- Add the stelline pasta to the boiling water and cook for about 6 minutes, until tender. Drain and set aside.
- Dampen your hands and roll the chicken mixture into small meatballs.
- Pour the chicken stock into a large soup pot and bring to a gentle simmer.
- Using a slotted spoon, carefully lower the meatballs into the simmering broth.
- Cook for 5–6 minutes, until they float and are fully cooked.
- Add the shredded chicken, carrots, celery, and onion to the broth. Simmer for about 1 minute until warmed through.
- Divide the cooked stelline pasta among warmed serving bowls.
- Ladle the broth, vegetables, chicken, and meatballs over the pasta.
- Top generously with Parmigiano Reggiano and fresh parsley. Serve immediately.
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