Go Back
–+ servings
Chicken Meatball Soup

Hearty Chicken Meatball Soup for Cozy Nights In

This Chicken Meatball Soup is a nourishing delight filled with tender meatballs, vibrant vegetables, and pasta, perfect for cozy nights in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Can substitute with ground turkey, beef, or pork
  • 1 cup Bread Crumbs Use gluten-free for gluten sensitivity
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a dairy-free alternative
  • 1 Egg Beaten
  • 2 cloves Garlic Minced; fresh is best
  • 1 medium Onion Diced; yellow or white onion preferred
  • 1 tsp Salt
  • 1/2 tsp Pepper
For the Soup Base
  • 6 cups Chicken Broth Opt for low-sodium to control salt levels
  • 2 cups Water
For the Vegetables
  • 2 medium Carrots Sliced; substitute with zucchini or peas
  • 2 stalks Celery Chopped; consider adding kale
  • 2 cups Spinach Can also use kale or Swiss chard
For the Pasta
  • 1 cup Small Pasta (like orzo or ditalini) Use gluten-free pasta for gluten avoidance

Equipment

  • Large bowl
  • Large pot
  • Spatula
  • Greased plate

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine ground chicken, breadcrumbs, parmesan cheese, beaten egg, minced garlic, diced onion, salt, and pepper. Mix gently until just combined and shape into 1-inch meatballs.
  2. Heat a tablespoon of olive oil in a large pot over medium heat. Add meatballs in batches, searing for 4-5 minutes until golden brown.
  3. In the same pot, if necessary, add more olive oil and sauté diced onion, sliced carrots, and chopped celery for 5-7 minutes until softened.
  4. Pour in the chicken broth and water, stirring to combine. Bring to a gentle simmer, scraping the browned bits for flavor.
  5. Add your choice of small pasta to the simmering soup and cook for 8-10 minutes until al dente.
  6. Return the browned meatballs to the pot, along with any accumulated juices, and gently stir in fresh spinach until wilted.
  7. Taste the soup and adjust seasoning. Ladle into warm bowls and serve with crusty bread or a sprinkle of parmesan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, omit the pasta if freezing the soup, and add freshly cooked pasta during reheating.

Tried this recipe?

Let us know how it was!