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–+ servings
Benjamin

Quick Chicken Meatball Soup Recipe - Flavorful & Easy

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Meatballs:
  1. 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:
  1. 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:
  1. 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:
  1. Pour in the chicken broth and add the bay leaf and thyme. Bring to a gentle boil.
Simmer with Meatballs:
  1. 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:
  1. Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender.
Add the Greens:
  1. 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:
  1. 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.

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