Spring Noodle Soup with Herby Lemon, Ricotta Chicken Meatballs

Oh, I'm in Paris!

Bonjour mes amies,

I’m in Paris for a quick trip, but I wouldn’t miss sending this newsletter out to you all. Non! 

I’ve been here for about 24-hours and the most magnificent thing about traveling solo is all the stories you gather and the moments you might not notice otherwise, or perhaps they seem somehow more sparkly and vibrant as you’re experiencing them unplanned and there is no one to share them with in that moment but yourself. There was the kind man who bought me and two others dinner at the airport bar, the coffee date I had with my friend

Lindsey Tramuta

(you should subscribe to her wonderful Substack The New Paris Dispatch!), which turned into a four-hour, much needed catch-up. Feeling very much at home alone at a wine bar for dinner and my proud moment at the coffee shop this morning where I conducted the whole transaction en Français. I savor each of them in a way I wouldn’t otherwise. 

Do you enjoy traveling alone? Tell me more!

I’m keeping this week’s installment short and sweet because the sun is out and I know you’d want me to take advantage. I’ll report back soon with the spots I visited and I’m sure more stories. 

And, while it’s sunny here today, I know it will likely be cloudy and cool again soon. I know that’s how it is in Hudson too. April is a fickle month teasing us with one or two bright warm days and then a long run of damp ones. This recipe for Spring Noodle Soup with Herby Lemon, Ricotta Chicken Meatballs will give you the flavors of spring and still keep you warm and cozy. We’re almost there!

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Spring Noodle Soup with Herby Lemon, Ricotta Chicken Meatballs

Serves 4

Time 35 minutes 

INGREDIENTS

For the meatballs:

1 pound ground chicken, preferably dark meat 

1 teaspoon salt 

¼ cup ricotta 

½ cup panko breadcrumbs 

1 egg

Lemon zest from one lemon, about two teaspoons, plus more for garnish  

2 heaping tablespoon, finely chopped chives, plus more for garnish 

2 tablespoon, finely chopped mint, plus more for garnish 

For the soup:

1 medium bulb fennel, finely chopped 

6 cloves garlic, roughly chopped 

3 scallions, thinly sliced 

Kosher salt 

6 cups chicken stock 

8 ounces wide egg noodles 

1 bunch broccolini (about 5 ounces) cut into ½-inch pieces 

4 cup pea shoots, roughly chopped 

1 cup frozen peas 

METHOD

Combine all the ingredients for the meatballs and mix together until well combined. With damp hands, roll the mixture into 1-inch round balls, you should have about 16. Set side on a baking sheet. 

Heat a large Dutch oven over medium heat. Add the oil and when it shimmers add the fennel, garlic, scallions and season well with salt. Cook, stirring frequently until softened, 2 to 3 minutes. 

Add the broth and bring to a simmer. Carefully add the meatballs and poach for 10 to 12 minutes, until cooked through. 

Meanwhile, cook your noodles according to package directions, drain and set aside. 

Add in the broccolini, pea shoots and the peas to the broth mixture and cook 1 to 2 minutes more, until warmed through. 

Divide the egg noodles among bowls and ladle soup over top. Top with a big pinch of flaky salt and more herbs and lemon should you like. 

Spring Chicken Noodle Soup

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Let me know if you make the soup! I’d also love to hear any fun solo travels stories from you too.

Avec amour,

Colu x