Chicken Meatball Soup – easy and hearty soup loaded with succulent and flavorful chicken meatballs simmered in a scrumptious chicken broth/soup. Serve it as it is or add some pasta or your favorite noodles. A favorite even among picky-eater!
It’s already cold down here in Los Angeles! Winter is upon us and what could be better than snuggling down in thick blankets and a warm bowl of a hearty soup? Well, just so you know, I’m sitting right in my favorite couch with a big bowl of this chicken meatball soup on my table as of writing. It’s the best way to warm up your body and fight back the flu. You can serve this for lunch or dinner! Soups are the reason why I’m head over heels with the winter season.
How do you make chicken meatball soup?
This chicken meatball soup is actually easier than you think it is. Perhaps the only thing that’ll be taking much of your time would be the part where you form them into balls. But if you do it with a company, it’ll speedy up the task.
To make these hearty chicken meatball soup, you have to, of course, start by making little meatballs. It doesn’t have to be perfectly round, but just round-ish. Mix all the ingredients for the chicken meatballs in a bowl – remember not to over mix them – and shape them into balls. You can already stop right here and freeze them when needed or proceed to frying the meatballs.
After cooking the meatballs, you have to saute the spices, seasonings, veggies and add the broth. Bring it to a boil and add the cooked meatballs into the pot. Call it a win or add something (like pasta) for a heartier soup meal.
Actually this soup is pretty forgiving, you can season it with whatever rocks your boat, but for now, stick to this recipe so you’ll be rewarded with a very flavorful soup that’s going to win your heart and even among the picky eaters. Yes! Even my son downed his second bowl of this soup.
What can I add in to a chicken meatball soup?
One of the best things about this dish is that you can go further from being just the “chicken meatball soup”. You may add more potatoes and carrots into it, uncooked rice, thin spaghetti, orzo pasta or anything noodles. Trust me, you’ll love this dish even more with all those add ins!
Can I freeze chicken meatball soup?
As much as I appreciate make-ahead dishes, this chicken meatball soup is best made on the day of serving. However, to cut back on time, you can prepare ahead the chicken meatballs and flash freeze them. Flash freezing means you spread the uncooked meatballs in a single layer on a baking pan and place it in the freezer for a few hours. Once it hardens, you can transfer them to a freezer bag or container and back into the freezer for storage up to a month.
And did I say that this chicken meatball soup is an absolute hit even to picky-eaters? Oh yes, you bet! It’s an upgrade to this chicken noodle soup HERE. They’ll surely dig in this with or without the pasta add-in. It’s family-friendly, so hearty and definitely delicious in every spoonful. Serve it over warm rice, with bread or on its own.
Enjoy!
Tips and Notes:
- Flour adds volume and thickness to the soup- you may omit and increase tomato paste by a tablespoon.
- For some heat add cayenne pepper , adjust to taste .
- Using grated onions in your chicken meatballs mixture yields to a better flavored meatballs. It also avoids the risk of raw diced onions in the meatballs and the tendency to not to hold together when not finely minced. And mincing takes so much effort compared to grating them.
- Serve it as it is on throw in some add-ins like potatoes and carrots, uncooked rice, thin spaghetti, orzo pasta or anything noodles.
Chicken Meatball Soup
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- ¼ cup minced or grated onion (drained, see notes)
- 2 garlic cloves , minced
- 2 tablespoons parsley , finely chopped
- 2 tablespoons chopped basil
- ⅓ cup parmesan cheese , freshly grated
- 1 egg
- ¼ cup bread crumbs
- ½ teaspoon pepper flakes
- 1 teaspoon salt
- 1 teaspoon white or black pepper
- 1-2 tablespoons cooking oil
Chicken Meatball Soup
- 2 tablespoons cooking oil
- 1 medium onion , diced
- 1 tablespoon minced garlic
- 1 large stalk celery , diced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 tablespoons flour
- 5-6 cups chicken broth
- 1-2 tablespoons tomato paste
- 8 ounce canned diced tomatoes (sub 2 medium tomatoes )
- 1/2 Tablespoon paprika
- 1/2 Tablespoon Worcestershire sauce
- 2 cups sliced ,carrots
- 2 tablespoons chopped basil
- 2 tablespoons chopped Italian parsley , if desired
- Parmesan cheese for serving , if desired
- salt and pepper
- Cooked Pasta (optional0
Instructions
- In a large bowl, mix together the ground chicken , grated onions, garlic , parsley, basil, cheese, egg , bread crumbs, pepper flakes, salt, white and black pepper.
- Lightly mix the meatballs with your hands and shape into balls about 28-30 balls – do not over mix. Store covered in refrigerator until needed.
- Heat up a cast iron or fry pan over medium heat. Add about 1-2 tablespoons oil , add meatballs and brown for about 3-5 minutes on each side. Meatballs will finish cooking in the soup.
- In a large saucepan or dutch oven add about 2 tablespoons oil bring to medium heat.
- Add chopped onion, garlic, celery , Italian seasoning and bay leaf. Stir for about 2-3 minutes until translucent. Add flour, stir for another minute.
- Whisk in 1/2-1 cup of chicken broth, tomato paste, tomatoes, paprika, Worcestershire sauce and 5 cups chicken broth to the pot; bring to a boil.
- Stir in meatballs and carrots; reduce heat and simmer to blend all flavors about 18- 20 minutes.
- Throw in basil in the pot, adjust seasonings, sauce consistency with water/stock and salt.
- Serve immediately, garnished with parsley and Parmesan, if desired. Serve with cooked pasta or crusty bread ,.
Nutrition Information:
How to Make Chicken Meatball Soup
In a large bowl, mix together the ground chicken , grated onions, garlic , parsley, basil, cheese, egg , bread crumbs, pepper flakes, salt, and pepper. Lightly mix the meatballs with your hands and shape into balls about 28-30 balls – do not over mix. Store covered in refrigerator until needed. Heat up a cast iron or fry pan over medium heat. Add about 1-2 tablespoons oil , add meatballs and brown for about 3-5 minutes on each side. Meatballs will finish cooking in the soup.
In a large saucepan or dutch oven add about 2 tablespoons oil bring to medium heat. Add chopped onion, garlic, celery , Italian seasoning and bay leaf. Stir for about 2-3 minutes until translucent.
Add flour, stir for another minute.
Whisk in tomato paste, tomatoes, paprika, Worcestershire sauce and 5 cups chicken broth to the pot; bring to a boil. Stir in meatballs and carrots; reduce heat and simmer to blend all flavors about 18- 20 minutes. Throw in basil in the pot, adjust seasonings, sauce consistency with water/stock and salt. Serve immediately, garnished with parsley and Parmesan, if desired.
Ginger Johnson says
Glad I tried this one, it was easy and tasty! Will be making it again for sure.
Immaculate Bites says
Thanks so much, Ginger!