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–+ servings
Chicken Meatball Soup

Comforting Chicken Meatball Soup for Cozy Nights

This Chicken Meatball Soup is a heartwarming dish combining tender chicken meatballs, colorful vegetables, and fluffy pasta in a savory broth, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey or beef if desired.
  • 1/2 cup Bread Crumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1/4 cup Parmesan Cheese Substitute with nutritional yeast for dairy-free.
  • 1 large Egg Provides structure to meatballs.
  • 2 cloves Garlic Minced; garlic powder can be used as an alternative.
  • 1 medium Onion Diced; yellow or white preferred.
  • to taste Salt & Pepper Adjust according to preference.
For the Soup
  • 8 cups Chicken Broth Consider using low-sodium for a healthier option.
  • 2 cups Water Adjust for desired consistency.
  • 2 large Carrots Sliced; substitute with zucchini or peas if preferred.
  • 2 stalks Celery Chopped; kale can be used as a substitute.
  • 2 cups Spinach Can be replaced with kale or Swiss chard.
  • 1 cup Small Pasta (like orzo or ditalini) Gluten-free pasta can be used for dietary restrictions.

Equipment

  • large mixing bowl
  • large pot
  • Cooking Spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, bread crumbs, Parmesan cheese, egg, minced garlic, chopped onion, salt, and pepper. Mix gently until just combined. Shape into 1-inch meatballs and set aside.
  2. Heat olive oil in a large pot over medium-high heat. Once hot, add chicken meatballs and sear for 4-5 minutes until golden brown on all sides. Remove meatballs and set aside, leaving drippings in the pot.
  3. In the same pot, add diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes until vegetables soften and onion is translucent.
  4. Pour in chicken broth and water, stirring to incorporate bits stuck to the pot. Bring to a gentle simmer for 2-3 minutes.
  5. Add small pasta to the pot. Stir occasionally, cooking for 8-10 minutes until pasta is al dente.
  6. Return browned meatballs to the pot with fresh spinach. Stir and simmer for an additional 2-3 minutes until meatballs are heated through and spinach wilts.
  7. Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and serve hot, ideally with crusty Italian bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Mix meatball ingredients gently to avoid tough textures. Leave pasta out before freezing soup to maintain texture.

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