Easy Chicken Meatball Soup
A comforting and hearty soup made with tender chicken meatballs and fresh vegetables simmered in a flavorful broth. Perfect for chilly evenings or busy weeknights!
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