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Chicken Meatball Soup Recipe

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4.4 from 31 reviews

This comforting Chicken Meatball Soup is a wholesome and flavorful dish featuring tender chicken meatballs simmered in a savory broth filled with vegetables, small pasta, and fresh spinach. Perfect for a cozy meal, it combines aromatic seasonings with simple pantry staples to create a delicious and hearty soup.

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup bread crumbs
  • 1/2 cup freshly grated parmesan
  • 1 egg

Soup

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup small pasta, such as orzo, stelline, or ditalini
  • 2 cups spinach, roughly chopped
  • Parmesan, for serving

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground chicken, onion powder, garlic powder, dried parsley, salt, black pepper, bread crumbs, grated parmesan, and the egg. Mix thoroughly until all ingredients are well incorporated, forming a uniform mixture suitable for shaping into meatballs.
  2. Form the Meatballs: Use your hands to shape the mixture into small, bite-sized meatballs, about 1 inch in diameter. Place them on a plate or tray, ready for cooking.
  3. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir frequently to prevent burning.
  4. Add Garlic and Seasoning: Stir in the minced garlic and 1/2 teaspoon salt, cooking for an additional 1 minute until fragrant.
  5. Add Liquids and Meatballs: Pour in the chicken broth and water, bringing the mixture to a gentle boil. Carefully add the chicken meatballs into the pot, ensuring they are submerged in the liquid.
  6. Cook Meatballs and Pasta: Reduce heat to a simmer and cook for about 10 minutes or until meatballs are cooked through. Then add the small pasta and continue simmering for another 7-10 minutes, or until the pasta is tender.
  7. Incorporate Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
  8. Serve: Ladle the soup into bowls and garnish with extra grated parmesan cheese if desired. Serve warm for a nourishing meal.

Notes

  • Use freshly grated parmesan for best flavor and texture in meatballs and as garnish.
  • Small pasta types like orzo, stelline, or ditalini work best to keep the soup light and balanced.
  • Leftover soup can be refrigerated for up to 3 days. Reheat gently on the stovetop.
  • For a gluten-free option, substitute breadcrumbs and pasta with gluten-free varieties.
  • Adjust salt to taste depending on the sodium content of the chicken broth used.

Find it online: https://recipethrive.com/chicken-meatball-soup-recipe/