Go Back
–+ servings
Chicken Meatball Soup Recipe

Chicken Meatball Soup

iamwinfred
This chicken meatball soup is the cozy, one-pot dinner you'll reach for whenever the weather turns cool. Tender baked chicken meatballs, soft vegetables, and tiny pasta shapes simmer together in a savory, herby broth. It comes together in under an hour, tastes even better the next day, and freezes beautifully for busy nights ahead.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

Equipment

  • 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

Ingredients
  

For the Chicken Meatballs

  • 1 pound ground chicken 455g; ideally a blend that includes some dark meat
  • 1/2 cup Italian-style breadcrumbs about 50g
  • 2 tablespoons whole milk 30ml
  • 1 large egg
  • 1/4 cup Parmesan cheese about 25g, grated
  • 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 30ml
  • 1 medium yellow onion diced into 1/4-inch pieces
  • 3 medium carrots peeled and sliced into thin rounds
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth about 1.9 liters
  • 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 about 150g
  • 3 cups fresh baby spinach lightly packed

For Serving

  • 1/4 cup Parmesan cheese about 25g, grated
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Dice the onion, slice the carrots, dice the celery, mince 5 cloves of garlic (2 for the meatballs, 3 for the soup), and chop the parsley.
  • In a medium bowl, soak the breadcrumbs in the milk for 2 to 3 minutes. Add the egg, 2 cloves garlic, 2 tablespoons parsley, 1/4 cup Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then stir to combine.
  • Add the ground chicken and mix gently just until combined, about 30 seconds; stop as soon as no dry streaks remain. With wet hands, use a small cookie scoop to portion and roll about 24 one-inch meatballs, spacing them 1 inch apart on the baking sheet.
  • Bake the meatballs for 12 to 14 minutes, until lightly golden and the center reads 165°F (74°C) on an instant-read thermometer. Leave them on the pan until ready to add to the soup.
  • Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and 1/2 teaspoon salt and cook for 6 to 8 minutes until the onion is translucent, then stir in the 3 cloves garlic for 30 to 60 seconds until fragrant.
  • Pour in the broth and scrape up any browned bits. Add the bay leaves, thyme, 1 teaspoon Italian seasoning, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper, then bring to a boil, reduce to medium-low, cover, and simmer for 10 minutes.
  • Return the soup to a gentle boil and stir in the ditalini. Cook uncovered for 6 to 7 minutes, stirring every minute or two, until the pasta is slightly firm.
  • Gently add the baked meatballs and simmer for 3 to 4 minutes until the pasta is tender. Stir in the spinach and cook for 1 to 2 minutes until wilted, then turn off the heat.
  • Discard the bay leaves and taste the broth, adding a pinch more salt or pepper if needed. Ladle into bowls with about 4 meatballs each and top with the remaining Parmesan and parsley.

Notes

  • 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.
  • Use a cookie scoop so all meatballs are the same size and finish cooking at the same time.
  • Use low-sodium broth so you can control the saltiness, especially since the Parmesan adds its own.
  • Stop the pasta a little early; it keeps cooking in the hot broth, so slightly firm is perfect before the meatballs go in.
  • Ground chicken is safe at 165°F — a quick thermometer check takes the guesswork out.
  • Refrigerate leftovers in airtight containers for up to 3 days; freeze without the pasta for up to 3 months.
  • If storing or freezing for several days, cook the pasta separately and add it to each bowl as you serve.
  • Variations: add a 14.5-ounce can of diced tomatoes, swap ditalini for orzo or small shells, use 1/2 cup long-grain rice simmered 15 minutes, swap in turkey or lean beef, stir in a can of cannellini beans, or use 2 cups chopped kale added with the pasta.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 26gProtein: 22gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 60IUVitamin C: 15mgCalcium: 12mgIron: 10mg
Keyword chicken meatball soup, chicken meatball soup recipe, chicken soup with meatballs, easy chicken meatball soup, one pot chicken soup
Tried this recipe?Let us know how it was!