Step 1

In a large pot saute the carrots, celery, and onion in olive oil over medium heat for 5 minutes to soften.

Step 2

Next add in the water, chicken stock, and chicken thighs. Bring to a boil then reduce to a simmer. As the soup cooks, skim off any scum with a large spoon and discard.

Step 3

Meanwhile, mix together all of the meatball ingredients and form tiny meatballs about a 1/2 to 3/4-inch in diameter. Place the tiny meatballs on a parchment paper lined baking sheet and set aside.

Step 4

Once the chicken starts to look like it will fall apart (about 40 minutes) remove all the pieces to a cutting board and let cool. Once cool enough to handle, remove the meat and discard the bones, cartilage, and skin. Give the chicken meat a rough chop or shred with a fork.

Step 5

Place the chicken meat into the simmering soup and continue to cook for another 5 minutes. Taste test the soup and season with salt and pepper to taste.

Step 6

Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. This will be for your pasta.

Step 7

Drop the meatballs a few at a time into the hot soup and continue to cook at a simmer. The meatballs will cook quickly but can be left simmering while boiling the pasta in the next step.

Step 8

Cook the pasta in the boiling water until al dente. While pasta is cooking add the parsley to the soup. Strain the pasta into a colander and serve on the side with the soup. Place the pasta into bowls and ladle soup and meatballs into each bowl. Serve with extra grated Pecorino. Enjoy!