Description
This Chicken Meatball Soup is the ultimate comfort food—a warm, hearty bowl packed with tender chicken meatballs, vibrant vegetables, and a flavorful broth. Perfect for busy weeknights or cozy weekends, it’s a one-pot recipe that’s as nutritious as it is delicious. Every spoonful is a satisfying blend of savory meatballs, aromatic spices, and wholesome veggies. Whether you’re feeding the family or meal prepping for the week, this soup is a must-try!
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs (plain or seasoned)
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium)
- 1 cup pasta (orzo, ditalini, or small shells)
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon (optional, for brightness)
Instructions
- Prepare the Meatballs:
In a large mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan cheese, parsley, oregano, onion powder, salt, and black pepper. Mix until just combined, then form into 1-inch meatballs. - Brown the Meatballs:
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs on all sides in batches, then remove them from the pot and set aside. - Sauté the Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for 5-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant. - Build the Broth:
Pour in the chicken broth and add the bay leaf and thyme. Bring to a gentle boil. - Simmer with Meatballs:
Add the browned meatballs back to the pot. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the meatballs are cooked through. - Cook the Pasta:
Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender. - Add the Greens:
Stir in the spinach or kale and let it wilt for 2-3 minutes. If desired, squeeze the juice of 1 lemon into the soup for a fresh, tangy flavor. - Serve:
Ladle the soup into bowls and garnish with extra Parmesan cheese or fresh parsley. Serve hot and enjoy!
Notes
- Make Ahead: You can prepare the meatballs in advance and freeze them for up to 3 months. Add them directly to the soup when ready to cook.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
- Gluten-Free Option: Use gluten-free breadcrumbs and gluten-free pasta to make this recipe suitable for gluten-free diets.
- Vegetable Variations: Feel free to add zucchini, peas, or green beans for extra vegetables.
- Spice It Up: Add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American