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–+ servings
Chicken Meatball Soup

Comforting Chicken Meatball Soup Packed with Flavorful Veggies

This Chicken Meatball Soup is a heartwarming blend of tender meatballs, vibrant veggies, and flavorful broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Feel free to swap with ground turkey, beef, or pork for variety.
  • 1 cup Bread Crumbs Choose gluten-free breadcrumbs for a gluten-free option.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free version.
  • 1 large Egg
  • 2 cloves Garlic Minced; fresh is best, but garlic powder can be substituted.
  • 1/2 cup Onion Finely chopped; yellow or white works well.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Soup Base
  • 6 cups Chicken Broth Opt for low-sodium to keep salt levels in check.
  • 2 cups Water Balances broth and soup consistency.
For the Vegetables
  • 2 medium Carrots Diced; substitute with zucchini or peas for variation.
  • 2 stalks Celery Diced; add kale for extra nutrients if desired.
  • 2 cups Spinach Substitute with kale or Swiss chard if preferred.
For the Pasta
  • 1 cup Small Pasta (like orzo or ditalini) Choose gluten-free pasta for a gluten-free option.

Equipment

  • large mixing bowl
  • Large pot
  • Cooking spoon
  • Plate

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, minced garlic, finely chopped onion, salt, pepper, and your favorite herbs. Mix gently until just combined and shape the mixture into 1-inch meatballs.
  2. Heat a large pot over medium heat and drizzle with olive oil. Add meatballs in batches, searing each for about 4-5 minutes until browned. Remove and set aside.
  3. In the same pot, add more olive oil if needed and sauté chopped onion, carrots, and celery over medium heat for 5-7 minutes, stirring occasionally.
  4. Pour in the chicken broth and water, scraping the bottom of the pot. Bring to a gentle simmer.
  5. Add small pasta and simmer for another 8-10 minutes or until al dente. Stir occasionally.
  6. Return browned meatballs to the pot and add fresh spinach, allowing it to wilt for 2-3 minutes.
  7. Taste and adjust seasoning with salt and pepper. Serve hot in bowls.

Nutrition

Serving: 1bowlCalories: 425kcalCarbohydrates: 32gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Consider leaving out the pasta until reheating to maintain texture.

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