Chicken Meatball Soup Recipe

Soup is one of the ultimate comfort foods, especially when it’s packed with savory meatballs and hearty vegetables. Chicken Meatball Soup is the perfect choice for those who want a lighter yet satisfying alternative to traditional beef or pork meatball soups. The combination of tender chicken meatballs, savory broth, and fresh vegetables makes this soup a complete meal, ideal for any time of year. It’s light, flavorful, and guaranteed to fill your kitchen with delicious aromas.

Chicken Meatball Soup is not only flavorful but also nutritious, offering a great balance of protein, vegetables, and broth. Whether you’re preparing it for a family dinner, meal prepping for the week, or serving it to guests, this soup is versatile and can easily be adjusted to your taste preferences.

Preparation Steps

Now that you have the ingredients ready, let’s dive into the detailed preparation process. We will break the steps into two major parts: making the chicken meatballs and preparing the soup base.

1. Preparing the Chicken Meatballs

The chicken meatballs are the heart of this soup, and they need to be tender, flavorful, and able to hold together in the broth. Here’s how to prepare them perfectly:

1. Mixing the Meatball Ingredients:
   • In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, salt, and pepper. Use your hands or a spoon to mix everything together until fully incorporated.
   • The mixture should be moist but firm. If it feels too dry, add a little more breadcrumbs or a splash of milk. If it feels too wet, add more breadcrumbs to help bind it.
2. Forming the Meatballs:
   • Once the meat mixture is prepared, use your hands to form the mixture into small meatballs, about 1 inch in diameter. The meatballs should be uniform in size so they cook evenly.
3. Cooking the Meatballs:
   • Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan.
   • Cook the meatballs for about 4-5 minutes per side, turning them carefully until they are golden brown and cooked through. The internal temperature of the meatballs should reach 165°F (75°C) to ensure they are fully cooked.
   • Remove the meatballs from the pan and set them aside on a plate. Continue cooking the remaining meatballs.

2. Preparing the Soup Base

While the meatballs are cooking, you can begin preparing the soup base. This includes sautéing the vegetables and creating the flavorful broth.

1. Sautéing the Vegetables:
   • In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for about 5-6 minutes, until they begin to soften and the onion becomes translucent.
   • Stir occasionally to prevent burning. You can adjust the heat if necessary to ensure the vegetables cook evenly without burning.
2. Adding the Broth and Seasonings:
   • Once the vegetables are softened, add the chicken broth to the pot, stirring to combine with the vegetables.
   • Add the diced tomatoes (if using), bay leaf, dried thyme, salt, and pepper. Stir everything together and bring the broth to a simmer over medium-high heat.
   • Once the broth comes to a simmer, reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
3. Incorporating the Meatballs into the Soup:
   • Carefully add the cooked chicken meatballs to the simmering broth. Stir gently to make sure the meatballs are evenly distributed.
   • Allow the soup to simmer for an additional 10-15 minutes, giving the meatballs time to cook through and absorb some of the broth’s flavors.
4. Adding the Zucchini:
   • Add the chopped zucchini to the soup and stir it in. Continue simmering for about 5 more minutes or until the zucchini is tender.
   • Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs if desired.
5. Finishing Touches:
   • Remove the bay leaf from the soup before serving. Ladle the soup into bowls and garnish with fresh parsley or thyme for a fresh flavor boost.

Serving Suggestions

Chicken Meatball Soup is a versatile dish that pairs well with a variety of sides and toppings. Here are some ideas to make the meal even more special:

1. Fresh Bread

Serve the soup with slices of crusty bread or garlic bread. The bread will be perfect for dipping into the flavorful broth.

2. Salad

Pair the soup with a light green salad dressed in balsamic vinaigrette or lemon dressing to balance the richness of the soup.

3. Grated Parmesan

For an extra cheesy touch, sprinkle freshly grated Parmesan or Parmesan shavings over the soup just before serving.

4. Lemon Wedges

A squeeze of fresh lemon juice right before eating can brighten the soup’s flavors and add a fresh contrast to the savory broth.

Variations of Chicken Meatball Soup

This basic Chicken Meatball Soup recipe is incredibly flexible, and you can customize it with different ingredients to suit your tastes. Here are some ideas for variations:

1. Italian Style Chicken Meatball Soup

• Add Italian seasoning (such as oregano, basil, and thyme) to the broth for an Italian-inspired flavor profile.
• Incorporate spinach or kale for a nutritious boost, and serve with parmesan cheese on top.

2. Asian-Inspired Chicken Meatball Soup

• Add ginger, soy sauce, and a dash of sesame oil to the broth for an Asian flavor twist.
• For vegetables, use shiitake mushrooms, bok choy, and scallions. You can even add a spoonful of sriracha for heat.

3. Spicy Chicken Meatball Soup

• Add jalapeños or red pepper flakes to the soup to give it a spicy kick.
• You can also add chili powder or paprika to the meatball mixture to spice things up.

4. Mediterranean Chicken Meatball Soup

• Replace the breadcrumbs with ground oats or quinoa for a gluten-free version and a Mediterranean flavor.
• Add olives, artichokes, and feta cheese as toppings.

5. Low-Carb Chicken Meatball Soup

• For a low-carb version, skip the carrots and use cauliflower rice instead of traditional rice.
• Add broccoli or green beans to keep the soup hearty and nutritious.

Tips for the Best Chicken Meatball Soup

1. Use Lean Ground Chicken

Since the meatballs are made from ground chicken, it’s best to use lean ground chicken. If you prefer, you can use ground turkey as an alternative. Avoid using extra-lean ground chicken breast, as it may result in dry meatballs. A balance of breast and thigh meat works well for flavor and texture.

2. Don’t Overwork the Meatball Mixture

When mixing the meatball ingredients, avoid overworking the mixture, as this can make the meatballs tough. Mix just until everything is combined.

3. Be Gentle While Frying the Meatballs

To keep the meatballs intact, don’t overcrowd the pan when frying them. This will help them maintain their shape and prevent sticking. Fry in batches if needed.

4. Adjust the Broth

Feel free to adjust the amount of broth depending on how thick or soupy you want your soup to be. If you prefer a thicker soup, let it simmer for a longer period to allow the flavors to concentrate.

5. Freezing Chicken Meatball Soup

This soup freezes beautifully. Allow it to cool completely, then transfer it to an airtight container or freezer bags. When reheating, add extra broth if necessary, as the soup may thicken when frozen.

Additional Tips and Suggestions

1. Cooking the Soup in a Slow Cooker

If you’re a fan of hands-off cooking, the slow cooker method is an excellent way to prepare Chicken Meatball Soup. Here’s how you can adapt the recipe for slow cooking:

1. Form and Brown the Meatballs: It’s best to brown the chicken meatballs on the stovetop first, as this enhances their flavor. You can skip this step if you’re in a hurry and want to make the process even simpler, though.
2. Combine Ingredients in the Slow Cooker: Once the meatballs are browned, place them in the slow cooker with the sautéed vegetables, chicken broth, herbs, and seasonings.
3. Cook on Low: Set the slow cooker to low for about 4-6 hours or on high for about 2-3 hours. During the last 30 minutes, add any quick-cooking vegetables like zucchini, spinach, or peas.
4. Finishing the Soup: Once the soup has finished cooking, taste for seasoning adjustments and stir in any fresh herbs just before serving.

Slow-cooking results in deeply infused flavors, and you can also make this soup ahead of time for an easy dinner when you don’t have time to cook!

2. Soup Meal Prep Tips

Chicken Meatball Soup is a great option for meal prepping, as it holds up well in the fridge for several days, and it also freezes beautifully. Here’s how you can prepare and store it for later:

• Batch Cooking: Make a double or triple batch of the soup and divide it into individual portions for easy meals throughout the week.
• Storage Containers: Store the soup in airtight containers or freezer bags for 3-4 days in the refrigerator or up to 3 months in the freezer.
• Reheating: When reheating, add a splash of broth or water if the soup has thickened. Heat it on the stovetop over low heat to restore its original creamy texture.

This makes for a quick and nutritious lunch or dinner when you’re too busy to cook every day.

3. Flavor Enhancers and Additions

If you want to elevate your Chicken Meatball Soup even further, here are some flavor boosters and additions to consider:

1. Garlic and Herb Butter: For a rich, velvety flavor, consider adding a tablespoon of garlic herb butter when you’re sautéing the vegetables. The butter will infuse the broth with a delightful richness.
2. Lemon Zest or Juice: If the soup is feeling a bit heavy, adding a dash of lemon juice or lemon zest just before serving brightens the flavors and adds a fresh contrast to the savory elements of the dish.
3. Spices and Heat: If you enjoy spice, a pinch of cayenne pepper, a few dashes of hot sauce, or fresh chopped chilies can give the soup a nice kick.
4. Coconut Milk: For a creamier, slightly sweet twist, stir in coconut milk toward the end of cooking. This works especially well if you’re going for an Asian-inspired flavor.
5. Pesto: A swirl of basil pesto can be stirred into the soup just before serving for an added layer of flavor.

4. Gluten-Free and Dairy-Free Variations

To accommodate various dietary preferences and restrictions, you can easily make the Chicken Meatball Soup gluten-free and/or dairy-free:

• Gluten-Free: Ensure you’re using gluten-free breadcrumbs or substitute with ground oats or a gluten-free panko. You can also use a gluten-free broth to avoid any hidden gluten.
• Dairy-Free: Skip the Parmesan cheese in the meatballs and opt for a dairy-free cheese substitute if desired. You can also add a dollop of non-dairy cream (such as oat cream or coconut cream) to give the broth a creamy consistency.

5. Add More Vegetables for Extra Nutrition

If you’re looking to up the vegetable content for extra nutrition, feel free to add other veggies that will work well in a soup:

• Leafy Greens: Spinach, kale, or Swiss chard can be added during the last 5 minutes of cooking to wilt into the soup.
• Root Vegetables: In addition to carrots, you can add sweet potatoes, parsnips, or turnips for more depth of flavor and additional nutrients.
• Peas or Green Beans: Frozen peas or green beans can be added in the last 10 minutes of cooking for a nice pop of color and texture.

Frequently Asked Questions (FAQs)

1. Can I Make Chicken Meatball Soup Without Using Breadcrumbs?

Yes, you can absolutely make the meatballs without breadcrumbs. Instead, you can use alternatives like ground oats, almond flour, or even cauliflower rice to help bind the meatballs together. You could also leave them out entirely for a low-carb version.

2. How Do I Keep the Chicken Meatballs Tender?

To keep the chicken meatballs tender and moist, avoid overmixing the meat mixture, which can make the meatballs dense. Using a little bit of milk, cream, or an egg helps keep the mixture moist. Also, don’t overcook the meatballs when browning them on the stovetop—this ensures they stay tender when added to the soup.

3. How Can I Thicken the Soup if It’s Too Thin?

If your soup turns out too thin, here are some simple ways to thicken it:

• Cornstarch Slurry: Mix equal parts cornstarch and water (about 1 tablespoon each), then stir it into the soup. Allow it to simmer for a few minutes to thicken.
• Puree Some of the Soup: Use a hand blender to puree a portion of the soup (especially the vegetables) to thicken the texture while still leaving some chunky bits.
• Mashed Potatoes: Stir in a small amount of mashed potatoes or potato flakes to naturally thicken the broth.

4. Can I Freeze Chicken Meatball Soup?

Yes! Chicken Meatball Soup freezes very well. Let the soup cool completely before transferring it to airtight containers or freezer bags. It will last for up to 3 months in the freezer. When reheating, add more broth if the soup has thickened too much during freezing.

5. Can I Use Pre-made Meatballs for This Soup?

While homemade meatballs are ideal for maximum flavor and texture, you can use store-bought chicken meatballs as a shortcut if you’re short on time. Simply add the pre-made meatballs to the soup, allowing them to heat through. If you go this route, check the seasoning in the broth, as store-bought meatballs can vary in salt content.

6. How Long Does Chicken Meatball Soup Last in the Fridge?

When stored in an airtight container, Chicken Meatball Soup lasts for about 3-4 days in the refrigerator. Be sure to store it promptly after it cools to preserve its freshness and flavor.

Conclusion

Chicken Meatball Soup is a comforting and flexible recipe that can be adjusted to suit any taste preference or dietary restriction. Whether you follow the classic recipe or make your own twists with ingredients and seasonings, the result will always be a hearty and flavorful dish. From batch cooking for a week’s worth of meals to serving it at a family gathering, this soup is versatile and satisfying.

With a combination of tender chicken meatballs, flavorful broth, and fresh vegetables, this soup has everything you need to stay warm and nourished. Plus, with so many variations to explore, you can enjoy it in countless ways. So, gather your ingredients, grab your favorite soup pot, and enjoy a bowl of this delicious homemade Chicken Meatball Soup. It’s a meal everyone will love!

Chicken Meatball Soup is a wholesome, hearty meal that can be enjoyed in countless ways. It’s a great dish to make ahead for a quick weeknight dinner or to serve for family gatherings. The tender chicken meatballs combined with the savory broth and vegetables make it both filling and nutritious.

With its flexibility for ingredient changes and variations, this recipe is perfect for those who want to experiment with different flavors or accommodate dietary preferences. Whether you choose to add a touch of Italian flair, go for an Asian-inspired twist, or keep it classic, this soup will soon become a family favorite. Happy cooking, and enjoy your bowl of delicious Chicken Meatball Soup!

Yield: 6

Chicken Meatball Soup Recipe

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Soup is one of the ultimate comfort foods, especially when it’s packed with savory meatballs and hearty vegetables. Chicken Meatball Soup is the perfect choice for those who want a lighter yet satisfying alternative to traditional beef or pork meatball soups. The combination of tender chicken meatballs, savory broth, and fresh vegetables makes this soup a complete meal, ideal for any time of year. It's light, flavorful, and guaranteed to fill your kitchen with delicious aromas.

Prep Time 30 minutes

Cook Time 15 minutes

Ingredients

• For the chicken meatballs:
• 1 lb ground chicken (you can also use turkey if preferred)
• 1/4 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
• 1/4 cup grated Parmesan cheese (optional for extra flavor)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying the meatballs)
• For the soup base:
• 6 cups low-sodium chicken broth (you can also use vegetable broth for a vegetarian option)
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes (optional, for a slightly tangy broth)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing the vegetables)
• Fresh herbs, like parsley or thyme, for garnish

Instructions

1. Preparing the Chicken Meatballs

The chicken meatballs are the heart of this soup, and they need to be tender, flavorful, and able to hold together in the broth. Here’s how to prepare them perfectly:

1. Mixing the Meatball Ingredients:
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, salt, and pepper. Use your hands or a spoon to mix everything together until fully incorporated.
3. The mixture should be moist but firm. If it feels too dry, add a little more breadcrumbs or a splash of milk. If it feels too wet, add more breadcrumbs to help bind it.
4. Forming the Meatballs:
5. Once the meat mixture is prepared, use your hands to form the mixture into small meatballs, about 1 inch in diameter. The meatballs should be uniform in size so they cook evenly.
6. Cooking the Meatballs:
7. Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan.
8. Cook the meatballs for about 4-5 minutes per side, turning them carefully until they are golden brown and cooked through. The internal temperature of the meatballs should reach 165°F (75°C) to ensure they are fully cooked.
9. Remove the meatballs from the pan and set them aside on a plate. Continue cooking the remaining meatballs.

2. Preparing the Soup Base

While the meatballs are cooking, you can begin preparing the soup base. This includes sautéing the vegetables and creating the flavorful broth.

1. Sautéing the Vegetables:
2. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for about 5-6 minutes, until they begin to soften and the onion becomes translucent.
3. Stir occasionally to prevent burning. You can adjust the heat if necessary to ensure the vegetables cook evenly without burning.
4. Adding the Broth and Seasonings:
5. Once the vegetables are softened, add the chicken broth to the pot, stirring to combine with the vegetables.
6. Add the diced tomatoes (if using), bay leaf, dried thyme, salt, and pepper. Stir everything together and bring the broth to a simmer over medium-high heat.
7. Once the broth comes to a simmer, reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
8. Incorporating the Meatballs into the Soup:
9. Carefully add the cooked chicken meatballs to the simmering broth. Stir gently to make sure the meatballs are evenly distributed.
10. Allow the soup to simmer for an additional 10-15 minutes, giving the meatballs time to cook through and absorb some of the broth’s flavors.
11. Adding the Zucchini:
12. Add the chopped zucchini to the soup and stir it in. Continue simmering for about 5 more minutes or until the zucchini is tender.
13. Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs if desired.
14. Finishing Touches:
15. Remove the bay leaf from the soup before serving. Ladle the soup into bowls and garnish with fresh parsley or thyme for a fresh flavor boost.

Notes

Customization: Feel free to add other vegetables like spinach, kale, sweet potatoes, or peas for extra nutrition. You can also swap out the breadcrumbs for gluten-free breadcrumbs or ground oats for a gluten-free version.

Slow Cooker Option: For a hands-off approach, you can prepare this soup in the slow cooker. Brown the meatballs, then combine them with the broth and vegetables in the slow cooker, cooking on low for 4-6 hours or high for 2-3 hours.

Meatball Tips: Avoid overmixing the meatball ingredients to prevent tough meatballs. If the mixture feels too wet, add a bit more breadcrumbs. If too dry, add a splash of milk or water.

Thickening: If the soup turns out too thin, you can thicken it with a cornstarch slurry (mix equal parts cornstarch and water), or blend part of the soup to create a thicker consistency.

Dairy-Free and Gluten-Free: Use dairy-free breadcrumbs, omit cheese, and substitute dairy-free cream or coconut milk to accommodate special dietary needs. You can also replace breadcrumbs with ground oats or quinoa for a gluten-free option.