Chicken Meatball Soup

Chicken Meatball Soup is one of those feel-good meals I make when I want something hearty, wholesome, and comforting. Juicy, tender chicken meatballs float in a savory broth filled with vegetables and herbs. It’s light enough to enjoy any time of year, but still filling and satisfying.

Why You’ll Love This Recipe

I love how this soup brings cozy flavors together in a healthy, protein-packed way. The meatballs are simple to make and full of flavor, and the broth is warm and nourishing. It’s also a great way to sneak in extra veggies and makes amazing leftovers. Whether I’m feeling under the weather or just want a wholesome bowl of something good, this one always does the trick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground chicken

• Breadcrumbs

• Parmesan cheese (optional)

• Egg

• Garlic, minced

• Onion, finely grated or minced

• Italian seasoning or parsley

• Salt and black pepper

For the soup:

• Olive oil

• Carrots, diced

• Celery, diced

• Onion, chopped

• Garlic, minced

• Chicken broth or stock

• Bay leaf

• Fresh herbs (parsley or thyme)

• Pasta or rice (optional)

• Spinach or kale (optional, for greens)

• Salt and pepper to taste

Directions

1. I mix the ground chicken with breadcrumbs, egg, garlic, onion, seasonings, and a bit of Parmesan.

2. I form small meatballs using wet hands and place them on a tray.

3. In a large pot, I heat olive oil and sauté the onions, carrots, and celery until softened.

4. I add the garlic and cook for another minute, then pour in the broth and drop in the bay leaf.

5. I gently add the raw meatballs into the simmering broth and let them cook for about 15–20 minutes, until fully cooked.

6. I stir in greens or pasta if using, and simmer until tender.

7. I finish with chopped herbs and season to taste before serving hot.

Servings and timing

This recipe serves about 6 and takes 15 minutes to prep and 30 minutes to cook.

Variations

Sometimes I use ground turkey instead of chicken. I also like to change up the veggies—zucchini, leeks, or peas work great. For a grain-free version, I skip the pasta and load it up with greens. I’ve even added a squeeze of lemon at the end for a fresh finish.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well on the stove or in the microwave. If I’ve added pasta, I store it separately to avoid it soaking up too much broth. The meatballs also freeze well—I store them cooked in the broth or freeze them raw and add to soup later.

FAQs

Can I bake the meatballs first?

Yes, I’ve baked them at 400°F for about 15 minutes before adding to the soup. It adds a bit of color and keeps them firmer.

Can I use pre-cooked chicken meatballs?

Absolutely. I just warm them in the broth for 10 minutes or so. It’s a great shortcut when I’m short on time.

What kind of broth is best?

I use low-sodium chicken broth so I can control the salt. Homemade or store-bought both work fine—whatever I have on hand.

Is this soup freezer-friendly?

Yes, especially without the pasta. I freeze the cooled soup in portions and thaw overnight in the fridge or reheat from frozen.

Can I make it dairy-free?

Yes, I simply skip the Parmesan in the meatballs and make sure my broth is dairy-free.

Conclusion

Chicken Meatball Soup is a cozy, satisfying bowl of comfort that I keep in rotation all year long. It’s flavorful, nourishing, and endlessly adaptable. Whether I’m meal-prepping for the week or craving a homemade hug in a bowl, this soup always delivers.

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