Name: Vegetable Soup With Chicken Meatballs: The Ultimate Amazing Recipe
Prep time: 20 min
Cook time: PT-488374H15M32S
Total time: 1 h
Cuisine: American
Ingredients: 1 pound ground chicken; 1 cup breadcrumbs; 1 egg; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cups vegetable broth; 2 cups diced tomatoes (canned or fresh); 1 teaspoon dried basil; 1 cup green beans, trimmed and cut; 2 cups spinach or kale, chopped; Fresh parsley, for garnish

Vegetable Soup With Chicken Meatballs: The Ultimate Amazing Recipe

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Vegetable Soup With Chicken Meatballs is one of those hearty, feel-good meals I turn to when I want something nourishing, flavorful, and comforting all in one bowl. It’s packed with colorful vegetables, tender homemade meatballs, and a rich broth that brings it all together. Whether I’m feeding my family on a chilly evening or prepping lunches for the week, this soup never fails to satisfy.

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes—comforting, healthy, and full of flavor. Here’s what makes it a standout:

Health Benefits – It’s loaded with fresh veggies and lean protein, making it a wholesome meal.
Big Flavor – Garlic, herbs, and Parmesan add so much depth to both the soup and meatballs.
Perfect Comfort Food – A warm, cozy bowl of soup is always a win, especially on cooler days.
Kid-Friendly – The fun of meatballs and mild flavors make it a hit with even picky eaters.
Great for Meal Prep – It stores and reheats beautifully, so I make a big batch and enjoy it throughout the week.
Simple to Make – Even with the homemade meatballs, this soup comes together with ease.

Ingredients

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

– 1 pound ground chicken
– 1 cup breadcrumbs
– 1 egg
– ½ cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 2 cups diced tomatoes (canned or fresh)
– 1 teaspoon dried basil
– 1 cup green beans, trimmed and cut
– 2 cups spinach or kale, chopped
– Fresh parsley, for garnish

Directions

Make the Meatballs
In a mixing bowl, I combine the ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. I mix everything until well combined, then shape into 1-inch meatballs.
Brown the Meatballs
I heat the olive oil in a large pot over medium heat. I cook the meatballs in batches until golden brown on all sides, about 5 minutes. Then I remove them and set aside.
Sauté the Base Vegetables
In the same pot, I add onion, carrots, and celery. I cook them for about 5–7 minutes, stirring occasionally, until they’re softened and aromatic.
Add the Broth and Tomatoes
I pour in the vegetable broth and diced tomatoes, stirring to combine. I bring the mixture to a simmer.
Season and Simmer
I add dried basil, and more salt and pepper to taste. Then I gently add the browned meatballs back into the pot.
Cook the Meatballs Through
I let the soup simmer for 15–20 minutes, giving the meatballs time to cook fully and flavor the broth.
Add the Remaining Veggies
I stir in the green beans and spinach or kale. I let everything cook for another 5–10 minutes, until the greens are wilted and the beans are tender.
Taste and Adjust
I taste the soup and adjust the seasoning as needed—sometimes adding an extra pinch of salt or a splash of lemon juice for brightness.
Serve and Garnish
I ladle the soup into bowls and top with fresh chopped parsley or a little extra Parmesan, depending on my mood.

Servings and Timing

This recipe serves about 4 people generously.
– Prep time: 20 minutes
– Cook time: 30–40 minutes
– Total time: Approximately 1 hour

Variations

I love switching things up with this soup depending on what I have on hand:

Add heat with crushed red pepper flakes or a dash of hot sauce.
Make it heartier by stirring in cooked whole grains like quinoa, farro, or brown rice.
Use other proteins such as ground turkey, beef, or plant-based alternatives for the meatballs.
Go vegetarian by omitting the meatballs and adding white beans or lentils for protein.

Storage and Freezing

Fridge – I store leftovers in airtight containers for up to 4 days. It reheats well on the stove or in the microwave.
Freezer – I let the soup cool completely, then freeze it in individual portions for up to 3 months. I reheat from frozen or thaw overnight in the fridge.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, I’ve done that many times. Frozen veggies work great in this soup and cut down on prep time.

How do I know the meatballs are fully cooked?

I make sure they’re no longer pink in the center and have reached an internal temperature of 165°F (74°C).

Is this soup gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs in the meatballs and double-check the labels on the broth.

Can I make the meatballs in advance?

Absolutely. I often prepare and freeze the raw meatballs in advance. I just thaw them before browning, or cook them directly from frozen with a little extra time.

Can I double the recipe?

Yes, this recipe doubles beautifully. I use a larger pot and extend the cook time slightly if needed to accommodate the extra volume.

Conclusion

Vegetable Soup With Chicken Meatballs is one of those recipes that never gets old. It’s warm, wholesome, and full of flavor—and I love how easy it is to make it my own with whatever ingredients I have on hand. Whether I’m cooking for family, prepping lunches, or just in the mood for something comforting and nutritious, this soup always hits the spot.