There is something universally comforting about a steaming bowl of soup, especially when it’s made with love and wholesome ingredients. Imagine tender, juicy chicken meatballs nestled in a fragrant, hearty broth filled with colorful vegetables. This easy Chicken Meatball Soup is your new go-to meal for those chilly evenings, hectic weeknights, or when you simply need a dish that feels like a warm hug in a bowl. Not only is it incredibly flavorful, but it’s also packed with nutrients, making it a favorite for families and anyone seeking a healthier comfort food option.
In this article, you’ll learn everything you need to create this irresistible soup. From crafting perfectly seasoned chicken meatballs to simmering them in a rich broth, we’ve got you covered. Let’s dive into why this dish deserves a permanent spot in your meal rotation and how you can make it seamlessly, even on a busy schedule.
Table of Contents
Why You’ll Love This Easy Chicken Meatball Soup
You’re not just cooking soup—you’re creating a meal that will be cherished by everyone at your table. Here’s why:
- It’s Healthy: Made with lean ground chicken, fresh vegetables, and low-sodium broth, this soup is a nutritional powerhouse. It’s high in protein, low in unhealthy fats, and brimming with vitamins and minerals.
- Kid-Friendly: The mild flavor of chicken meatballs and the colorful medley of veggies make this a dish even picky eaters will enjoy. It’s a fantastic way to sneak in extra nutrients without complaints.
- Quick and Easy: With just 45 minutes from start to finish, this recipe fits perfectly into a busy lifestyle. You can even prepare parts of it ahead of time to make dinner a breeze.
- Customizable: Love herbs? Add extra thyme or parsley. Craving something heartier? Toss in some pasta or rice. The possibilities are endless.
Ingredients for Easy Chicken Meatball Soup
Every great dish starts with quality ingredients, and this soup is no exception. Below is a detailed list to guide you.
For the Chicken Meatballs:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground chicken | 1 lb | Lean or regular |
| Breadcrumbs | 1/2 cup | Panko or regular |
| Egg | 1 | Helps bind meatballs |
| Parmesan cheese | 1/4 cup grated | Optional, for added flavor |
| Garlic powder | 1 tsp | Or use fresh minced garlic |
| Salt and pepper | To taste | Adjust per preference |
For the Soup Base:
| Ingredient | Quantity | Notes |
| Olive oil | 2 tbsp | For sautéing vegetables |
| Onion | 1 medium, diced | Adds sweetness |
| Carrots | 2, sliced | For color and flavor |
| Celery stalks | 2, sliced | Adds crunch and texture |
| Chicken broth | 6 cups | Low-sodium recommended |
| Bay leaf | 1 | For added aroma |
| Dried thyme | 1/2 tsp | Or substitute fresh thyme |
| Salt and pepper | To taste | Final seasoning |
Step-by-Step Instructions
Preparing the Chicken Meatballs
Making the perfect chicken meatballs is key to this recipe’s success. Here’s how you do it:
- Combine Ingredients: In a large bowl, mix ground chicken, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Use your hands or a spatula to gently combine the ingredients, being careful not to overmix, as this can make the meatballs tough.
- Shape the Meatballs: Scoop out small portions (about 1 tablespoon each) and roll them into balls. Using a cookie scoop can help make uniform sizes, which ensures even cooking.
- Set Aside: Place the meatballs on a tray or plate while you prepare the soup base.
Cooking the Soup
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Build the Broth: Pour in the chicken broth, add the bay leaf and thyme, and bring the mixture to a gentle simmer.
- Add the Meatballs: Carefully drop the meatballs into the simmering broth, one at a time. Avoid overcrowding the pot to ensure even cooking.
- Simmer: Let the soup cook for 15-20 minutes, or until the meatballs are fully cooked (internal temperature of 165°F) and the vegetables are tender.
- Adjust Seasoning: Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving.
Serving Suggestions
- Garnish the soup with freshly chopped parsley or dill for a burst of freshness and a visually appealing touch.
- Serve the soup with warm, crusty bread or garlic toast to soak up the flavorful broth.
- For a heartier meal, ladle the soup over cooked pasta, rice, or quinoa.
- Pair with a simple green salad or roasted vegetables for a balanced and satisfying dinner.
- Sprinkle grated Parmesan cheese or a drizzle of olive oil on top for an extra layer of richness.
Tips for Making the Best Chicken Meatball Soup
- Avoid Overmixing the Meatballs: Overworking the mixture can lead to dense meatballs. Mix until the ingredients are just combined.
- Use Fresh Ingredients: Fresh herbs and vegetables enhance the soup’s flavor significantly.
- Browning Meatballs: For extra flavor, sear the meatballs in a skillet before adding them to the soup.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months, storing the soup and meatballs separately for best results.
Nutritional Information
| Nutrient | Per Serving | Notes |
| Calories | ~320 kcal | Based on 1 serving |
| Protein | 28 g | High in lean protein |
| Carbohydrates | 15 g | From vegetables |
| Fat | 10 g | Healthy fats from olive oil |
FAQs About Chicken Meatball Soup
1. Can I prepare the meatballs in advance?
Yes! You can make the meatballs ahead of time and store them in the refrigerator for up to 2 days. Alternatively, freeze the uncooked meatballs for up to 3 months. When ready to use, simply cook them directly in the soup or sear them first for extra flavor.
2. What can I use as a substitute for breadcrumbs?
If you don’t have breadcrumbs, try using crushed crackers, rolled oats, or almond flour as substitutes. Each will slightly alter the texture, but they work well in binding the meatballs.
3. How can I make Chicken Meatball Soup gluten-free?
To make the soup gluten-free, use gluten-free breadcrumbs or substitute with almond flour in the meatballs. Also, ensure the chicken broth is certified gluten-free.
4. Can I add pasta or rice to Chicken Meatball Soup?
Absolutely! Adding cooked pasta, rice, or even quinoa can make the soup heartier. Stir it in during the last 5 minutes of cooking to heat it through before serving.
5. What are some good vegetable additions for this Soup?
You can easily customize the soup by adding zucchini, spinach, kale, or mushrooms. Simply chop and add them during the last 10 minutes of cooking for a nutrient boost and added flavor.
6.Can I use turkey instead of chicken?
Yes! Ground turkey is an excellent substitute for chicken. It’s equally lean and works beautifully in this recipe.
Conclusion
Easy Chicken Meatball Soup isn’t just a dish; it’s an experience. It combines the nourishing warmth of a hearty soup with the satisfying bite of perfectly seasoned meatballs. Whether you’re feeding your family or indulging in a solo bowl of comfort, this recipe delivers every time. So, gather your ingredients, follow these simple steps, and treat yourself to a meal that will quickly become a favorite in your kitchen. Try it today, and don’t forget to share your experience!
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Easy Chicken Meatball Soup
Equipment
- Large mixing bowl
- Large pot or Dutch oven
- Cookie scoop (optional)
- Wooden spoon
- Cutting Board
- Knife
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs Panko or regular
- 1 large egg
- 1/4 cup grated Parmesan cheese optional
- 1 tsp garlic powder
- Salt and pepper to taste
For the Soup Base:
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 6 cups chicken broth low-sodium recommended
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
For the Meatballs:
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper.
- Gently mix until combined, being careful not to overwork the mixture.
- Form into small balls (about 1 tablespoon each) using your hands or a cookie scoop. Set aside.
For the Soup:
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until softened.
- Pour in chicken broth, add bay leaf and thyme, and bring to a gentle simmer.
- Carefully drop the meatballs into the simmering broth, one at a time.
- Simmer for 15-20 minutes until the meatballs are cooked through (internal temperature of 165°F) and the vegetables are tender.
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaf before serving.
Notes
- To add extra flavor, sear the meatballs in a skillet before adding them to the soup.
- For a heartier meal, serve over cooked pasta, rice, or quinoa.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Serving Suggestions
- Garnish with fresh parsley or dill.
- Serve with crusty bread or garlic toast.
- Pair with a simple green salad or roasted vegetables.
Nutrition Facts (Per Serving)
- Calories: ~320 kcal
- Protein: 28 g
- Carbohydrates: 15 g
- Fat: 10 g