Chicken Meatball Soup Recipe

This chicken meatball soup recipe is the cozy, one-pot dinner I reach for whenever the weather turns cool and everyone wants something warm.

Tender baked chicken meatballs, soft vegetables, and tiny pasta shapes all simmer together in a savory, herby broth.

I make it on busy weeknights because the whole thing comes together in under an hour.

The meatballs bake while the vegetables soften, so there is very little standing around.

It is also the kind of soup that tastes even better the next day.

Leftovers make a great lunch, and the soup freezes beautifully for those nights when you need dinner fast.

If you love a comforting bowl like this, you will also want to try my chicken minestrone soup, another cozy chicken soup packed with vegetables.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

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Why You’ll Love This Chicken Meatball Soup Recipe

This soup has everything you want in a weeknight dinner. It is comforting, filling, and easy on the clock.

Here is what makes it a keeper in my kitchen:

• Ready in under an hour: The meatballs bake while the soup base simmers, so everything finishes at the same time.
• Juicy, tender meatballs: Breadcrumbs soaked in milk keep the ground chicken soft instead of dry or rubbery.
• Mostly one pot: You only need a Dutch oven for the soup and one baking sheet for the meatballs, so cleanup stays simple.
• Made with everyday ingredients: Carrots, celery, onion, broth, and small pasta are all easy to find at any grocery store.
• Kid friendly: The flavors are mild, the pasta is small, and the meatballs are the perfect bite size.
• Freezer friendly: A big pot makes plenty for leftovers, and the soup freezes well for busy days ahead.

You might also enjoy: Chicken Florentine Soup

Ingredients

Everything below is easy to find at any grocery store. If you would rather use ground turkey, my turkey meatball soup follows a very similar method.

For the Chicken Meatballs

• 1 pound ground chicken
• 1/2 cup Italian-style breadcrumbs
• 2 tablespoons whole milk
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Soup

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into thin rounds
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup uncooked ditalini pasta
• 3 cups fresh baby spinach, lightly packed

For Serving

• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Kitchen Equipment Needed

You do not need anything fancy to make this soup.

A few reliable tools make the whole process smoother, especially when it comes to shaping the meatballs evenly and checking that they are cooked through.

• Dutch oven or large heavy-bottomed soup pot (5 to 6 quarts)
• Rimmed baking sheet
• Parchment paper
• Small cookie scoop (about 1 tablespoon)
• Instant-read thermometer
• Ladle
• Medium mixing bowl
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon

Read Also: Chicken Lentil Soup

Recommended Products for This Recipe

These are my personal recommendations based on years of making soup in my own kitchen.

None of them are required, but each one makes this recipe a little easier or a little tastier.

1. Le Creuset Enameled Cast Iron Dutch Oven

A good enameled Dutch oven holds steady heat, which means your vegetables soften evenly and the soup never scorches on the bottom.

It also goes straight from the stovetop to the table, and the light interior makes it easy to see when your vegetables are perfectly cooked.

It is an investment, but it lasts for decades.

Get it on Amazon

2. Parmigiano Reggiano Wedge

Freshly grated Parmesan melts into the meatballs and tastes so much richer than the pre-grated kind.

I grate a little into the meatball mixture and save the rest for sprinkling over each bowl.

A wedge keeps for weeks in the fridge, so nothing goes to waste.

Get it on Amazon

3. OXO Good Grips Small Cookie Scoop

This little scoop is the secret to meatballs that are all the same size.

Even meatballs cook at the same rate, so you never end up with a few dry ones and a few undercooked ones.

It also keeps your hands cleaner when you are working with sticky ground chicken.

Get it on Amazon

4. ThermoPro Instant Read Thermometer

Ground chicken needs to reach 165°F, and guessing is never fun.

An instant-read thermometer gives you the answer in seconds, so you can pull the meatballs out at exactly the right moment.

I use mine for everything from chicken to bread.

Get it on Amazon

5. Nordic Ware Half Sheet Pan

A sturdy aluminum sheet pan bakes the meatballs evenly and will not warp in a hot oven.

The rimmed edges catch any juices, which keeps your oven clean. I have had mine for years and it still looks great.

Get it on Amazon

That same Dutch oven also works beautifully for my chicken kale soup.

Step-by-Step Instructions: How to Make Chicken Meatball Soup

Read through the steps once before you start. The meatballs bake while you build the soup, so a little planning keeps everything moving.

1. Prep the Ingredients and Preheat the Oven

• Place an oven rack in the center position and preheat the oven to 400°F (200°C).
• Line a rimmed baking sheet with parchment paper so the meatballs lift off easily and cleanup stays simple.
• Dice the onion into small, even pieces, about 1/4 inch, so it softens quickly in the pot.
• Peel the carrots and slice them into thin rounds, then dice the celery to a similar size so everything cooks at the same pace.
• Mince 5 cloves of garlic in total, then divide them into two small piles: 2 cloves for the meatballs and 3 cloves for the soup.
• Finely chop the parsley and divide it as well, with 2 tablespoons for the meatballs and 2 tablespoons for garnishing at the end.
• Measure out the remaining ingredients so everything is within reach.

2. Make the Meatball Mixture

• In a medium mixing bowl, combine the breadcrumbs and milk, then let them sit for 2 to 3 minutes until the crumbs have absorbed the milk and turned soft.
• Add the egg, 2 cloves of minced garlic, 2 tablespoons of chopped parsley, 1/4 cup of grated Parmesan, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir everything together with a fork until evenly mixed.
• Add the ground chicken to the bowl.
• Use your hands or a fork to mix gently, just until the chicken is combined with the other ingredients, about 30 seconds.
• Stop mixing as soon as no dry streaks remain. The mixture will feel soft and slightly sticky, which is exactly what you want for tender meatballs.

3. Shape the Meatballs

• Rinse your hands under cold water and shake off the excess so the mixture does not stick to your palms.
• Use a small cookie scoop, about 1 tablespoon, to portion out the meat mixture.
• Gently roll each portion between your palms into a smooth ball about 1 inch wide. This should make about 24 meatballs.
• Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart so they brown instead of steaming.
• Rinse your hands again whenever the mixture starts to stick.

4. Bake the Meatballs

• Slide the baking sheet into the oven and bake for 12 to 14 minutes.
• Check that the meatballs are lightly golden on the bottom and that the center of a meatball reads 165°F (74°C) on an instant-read thermometer.
• While the meatballs bake, move on to the soup in the next step so both parts finish around the same time.
• Remove the baking sheet from the oven and leave the meatballs on the pan until you are ready to add them to the soup.

5. Saute the Vegetables

• Place the Dutch oven over medium heat and add 2 tablespoons of olive oil. Let it warm for 1 to 2 minutes until it looks shimmery.
• Add the diced onion, sliced carrots, and diced celery, along with 1/2 teaspoon of the salt.
• Cook for 6 to 8 minutes, stirring occasionally, until the onion turns translucent and the edges of the carrots begin to soften.
• Add the 3 cloves of minced garlic and stir for 30 to 60 seconds, just until fragrant. Do not let the garlic brown, since browned garlic turns bitter.

6. Add the Broth and Seasonings

• Pour in the 8 cups of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned bits.
• Add the bay leaves, dried thyme, 1 teaspoon of Italian seasoning, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
• Turn the heat up and bring the broth to a boil.
• Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, until the carrots are just starting to turn tender.

7. Cook the Pasta

• Raise the heat slightly so the soup returns to a gentle boil, then stir in 1 cup of uncooked ditalini.
• Cook uncovered for 6 to 7 minutes, stirring every minute or two so the pasta does not stick to the bottom of the pot.
• The pasta should be slightly firm at this point. It will finish cooking once the meatballs go in.

8. Add the Meatballs and Spinach

• Gently add the baked meatballs to the pot, using a spoon or by tilting the baking sheet. Avoid stirring hard, which can break them apart.
• Simmer for 3 to 4 minutes, until the pasta is tender and the meatballs have soaked up the flavors of the broth.
• Stir in the 3 cups of baby spinach and cook for 1 to 2 minutes, just until the leaves wilt.
• Turn off the heat.

9. Season and Serve

• Fish out and discard the bay leaves.
• Taste the broth and add a pinch more salt or pepper if needed. Go lightly, since the Parmesan on top will add saltiness.
• Ladle the soup into bowls, giving each person about 4 meatballs.
• Top each bowl with the remaining 1/4 cup of grated Parmesan and 2 tablespoons of chopped parsley.
• Serve hot, right away, while the pasta is still tender.

Another favorite: Italian Meatballs Recipe

Tips for The Best Chicken Meatball Soup

A few small habits make the difference between good meatballs and great ones.

My baked turkey meatballs use the same gentle mixing method, and it works every time.

• Do not overmix the meat. Mixing just until combined keeps the meatballs tender instead of tough.
• Soak the breadcrumbs in milk first. This simple step adds moisture and is the best insurance against dry meatballs.
• Choose ground chicken with some dark meat. Extra lean ground chicken can turn out dry, so look for a blend that includes thigh meat if you can.
• Use a cookie scoop for even sizes. Meatballs that are the same size finish cooking at the same time.
• Use low-sodium broth. This lets you control the saltiness, especially since the Parmesan adds its own.
• Stop the pasta a little early. The pasta keeps cooking in the hot broth, so slightly firm is perfect before the meatballs go in.
• Check the temperature. Ground chicken is safe at 165°F, and a quick thermometer check takes the guesswork out.
• Season at the end. Taste the soup after the cheese and meatballs are in, then adjust the salt and pepper.

Serving Suggestions

This soup is a full meal on its own, but a few simple sides turn it into a feast.

I love to set out a basket of warm bread and let everyone dunk as much as they like.

• Crusty bread or a sliced baguette for soaking up the broth
• A simple green salad with a lemon vinaigrette
• Grilled cheese sandwiches cut into strips for dipping
• Extra grated Parmesan and freshly cracked black pepper
• A squeeze of fresh lemon juice for a bright finish
• A sprinkle of red pepper flakes for anyone who likes a little heat

Another favorite: Air Fryer Garlic Bread

Variations of Chicken Meatball Soup

This soup is easy to adapt to whatever you have in the pantry.

If you love the idea of orzo, take a look at my lemon chicken orzo soup for a bright, citrusy twist.

• Tomato version: Add one 14.5-ounce can of diced tomatoes along with the broth for a slightly tangy, tomato-forward soup.
• Orzo or small shells: Swap the ditalini for the same amount of orzo, small shells, or acini di pepe.
• Rice instead of pasta: Use 1/2 cup uncooked long-grain white rice in place of the pasta and simmer it for about 15 minutes before adding the meatballs.
• Turkey or beef meatballs: Replace the ground chicken with ground turkey or lean ground beef in the same amount.
• White bean add-in: Stir in one 15-ounce can of drained cannellini beans with the spinach for extra heartiness.
• Gluten-free: Use gluten-free breadcrumbs and gluten-free small pasta, and check that your broth is gluten-free too.
• Kale instead of spinach: Use 2 cups of chopped kale and add it with the pasta so it has time to soften.

Storage and Reheating

This soup keeps well, which makes it great for meal prep.

The pasta will keep absorbing broth as it sits, so a little planning helps the leftovers stay just as good.

• Refrigerator: Cool the soup, then store it in airtight containers for up to 3 days.
• Freezer: Freeze the soup, ideally without the pasta, in freezer-safe containers for up to 3 months. Leave an inch of space at the top for expansion.
• Pasta tip: If you plan to freeze or store the soup for several days, cook the pasta separately and add it to each bowl as you serve.
• Thawing: Thaw frozen soup overnight in the refrigerator before reheating.
• Reheating: Warm the soup in a pot over medium heat, stirring gently, until it is steaming hot. Add a splash of broth or water if the soup looks thick.
• Microwave: Heat single portions in a microwave-safe bowl in 60-second bursts, stirring in between, until hot throughout.

Read Also: Chicken And Wild Rice Soup

Nutritional Facts

The numbers below are approximate and based on the ingredients listed, using low-sodium broth.

Your results will vary slightly depending on the brands you buy, and my Italian wedding soup is another meatball soup you may want to compare.

Estimated nutrition per serving (about 1 1/2 cups of soup with 4 meatballs, 6 servings total):

• Calories: 320
• Protein: 22 g
• Carbohydrates: 26 g
• Fat: 13 g
• Fiber: 3 g
• Sodium: 1,000 mg

Health Benefits of Key Ingredients

This soup is as nourishing as it is comforting. Each ingredient brings something good to the bowl.

• Ground chicken: A good source of lean protein, which helps keep you full and satisfied.
• Carrots: Rich in beta carotene, which your body uses to make vitamin A.
• Spinach: Provides vitamin K, folate, and iron in a very small package.
• Celery and onion: Add fiber, flavor, and plenty of volume for very few calories.
• Garlic: Brings savory depth and is a staple of healthy, flavorful cooking.
• Chicken broth: Adds hydration and warmth, which is especially welcome when you are not feeling your best.

For another nourishing bowl, try: Chicken Barley Soup

FAQs About Chicken Meatball Soup

1. What kind of ground chicken is best for meatballs?

Look for regular ground chicken, ideally a blend that includes some dark meat. The extra bit of fat keeps the meatballs juicy.

If you can only find extra lean, the breadcrumb and milk mixture in this recipe helps make up for it.

2. Can I cook the meatballs directly in the soup instead of baking them?

Yes, you can drop the raw meatballs into the simmering broth and cook them for 10 to 12 minutes, until they are cooked through.

Wet your hands to shape them since the mixture is soft.

Baking gives the meatballs a lightly golden exterior and keeps the broth clearer, which is why I prefer it.

3. How do I keep my chicken meatballs from falling apart?

The egg and breadcrumbs act as the binder, so do not skip them.

Handle the meatballs gently and avoid stirring the soup too hard after you add them.

4. Can I freeze chicken meatball soup?

Yes, it freezes very well for up to 3 months.

For the best texture, freeze the soup without the pasta and add freshly cooked pasta when you reheat it.

5. Can I use beef or turkey instead of chicken?

Absolutely, ground turkey works as a one-to-one swap, and lean ground beef will give you a richer flavor.

Cook the meatballs to 165°F for turkey and 160°F for beef.

If you want a meatball soup with Mexican flavors, my albondigas soup is a great place to start.

Conclusion

This chicken meatball soup is the kind of recipe that earns a permanent spot in your dinner rotation.

It is simple, comforting, and full of flavor, with meatballs that stay tender in every spoonful.

I hope you give it a try on the next chilly evening.

If you make it, leave a comment below and let me know how it turned out, and share it with a friend who loves a good bowl of soup.

Recommended:

• Italian Meatball Soup Recipe
• Meatball Soup Recipe
• Chicken Poblano Soup Recipe
• Chicken Fajita Soup Recipe
• Chicken Chowder Recipe