Imagine a steaming bowl of Chicken Meatball Soup, its rich aroma wafting through your kitchen, inviting you to indulge in its warmth.
This recipe is a breeze to whip up, perfect for those cozy evenings when you crave a comforting, hearty meal.
Watch as simple ingredients transform into tender meatballs and savory broth, creating a dish that’s both satisfying and wholesome.
Let’s bring this delightful soup to life together!
Kitchen Tools Required
- 1 large pot
- 1 medium mixing bowl
- 1 spoon
- 1 cutting board
- 1 knife
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup pasta (such as orzo)
- 2 cups spinach, chopped
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Meatball Soup, you can follow this timeline:
- Reading Recipe and Gathering Ingredients (5 minutes):
- Spend a few minutes reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work (15 minutes):
- Mixing Meatballs (5 minutes): Combine ground chicken, breadcrumbs, Parmesan cheese, egg, salt, and black pepper in a mixing bowl. Form into small meatballs.
- Chopping Vegetables (5 minutes): Chop the onion, slice the carrots and celery, and mince the garlic.
- Chopping Spinach and Parsley (5 minutes): Chop the spinach and parsley, set aside for later use.
- Cook Time (30 minutes):
- Sautéing Vegetables (5 minutes): Heat olive oil in a large pot, add onion, carrots, celery, and garlic, and sauté until tender.
- Boiling and Simmering (20 minutes): Pour in chicken broth, bring to a boil, then gently add meatballs and reduce to a simmer for 15 minutes. After 15 minutes, add pasta and cook for an additional 10 minutes.
- Adding Spinach (2 minutes): Stir in chopped spinach and cook until wilted.
- Resting Time (5 minutes): Remove the pot from heat and let the soup rest for 5 minutes.
- Garnishing and Serving (3 minutes): Garnish the soup with fresh parsley before serving.
Adjust as needed based on your pace and preferences.
Recipe Instructions
In a medium mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, salt, and black pepper.
Form the mixture into small meatballs, approximately 1 inch in diameter.
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, celery, and minced garlic to the pot and sauté until vegetables are tender.
Pour in chicken broth and bring to a boil.
Gently add the meatballs to the pot and reduce heat to a simmer.
Cook meatballs for approximately 15 minutes until cooked through.
Add pasta to the soup and cook for an additional 10 minutes.
Stir in chopped spinach and cook until wilted.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Caesar Salad: Pair with a light Caesar salad for a invigorating and tangy contrast.
- Grated Parmesan: Top the soup with extra grated Parmesan for a cheesy kick.
- Lemon Wedges: Offer lemon wedges for a zesty squeeze that enhances the soup’s flavors.
- Herbed Butter Crostini: Complement with herbed butter crostini for an added crunch and aromatic touch.
Storage
To store Chicken Meatball Soup, let it cool completely.
Then, transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chicken Meatball Soup, allow it to cool completely.
Then transfer to airtight containers.
Freeze meatballs separately if desired.
Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat Chicken Meatball Soup, gently warm on the stovetop over medium heat.
Stir occasionally until heated through.
Avoid boiling to prevent overcooking the meatballs and pasta.
Final Thoughts
Chicken meatball soup is a comforting and hearty dish that can be enjoyed year-round.
It combines the flavors of tender meatballs, fresh vegetables, and savory broth, creating a meal that’s both nutritious and delicious.
This recipe is simple to prepare and can be easily customized to suit your taste preferences.
Whether you’re making it for a family dinner or preparing ahead for a quick weeknight meal, this soup is sure to be a hit.
Consider making a larger batch to have leftovers for the next day, as the flavors often deepen and improve after sitting.
Don’t hesitate to experiment with different herbs and spices to make it your own.
Enjoy the warmth and comfort of homemade chicken meatball soup.
Frequently Asked Questions
Can I Use Turkey Instead of Chicken for the Meatballs?
Yes, you can substitute turkey for chicken. Maintain the same measurements: 1 pound ground turkey. Guarantee even mixing with other ingredients. Form uniform meatballs for consistent cooking. Adjust seasoning as turkey may require additional flavoring.
What Can Be Used as a Substitute for Breadcrumbs?
You can substitute breadcrumbs with 1/4 cup panko for a lighter texture or 1/4 cup crushed crackers for added flavor. Make certain the substitute maintains a similar binding quality to achieve ideal meatball consistency.
How Can I Make This Soup Vegetarian?
Replace ground chicken with 1 pound of drained, mashed chickpeas. Substitute chicken broth with 6 cups of vegetable broth. Omit the egg and use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water.
What Type of Pasta Works Best for This Soup?
You should choose orzo pasta for its small size and quick cooking time, which complements the soup’s texture. Measure 1 cup of orzo and add it to the simmering broth, ensuring even distribution for ideal flavor absorption.
How Do I Prevent the Meatballs From Falling Apart?
Make certain your meatballs hold together by thoroughly mixing 1 pound ground chicken, 1/4 cup breadcrumbs, and 1 egg. Chill the mixture for 15 minutes before shaping. Don’t overcrowd while cooking; gently simmer in broth to maintain shape.
Chicken Meatball Soup
Equipment
- 1 Large pot
- 1 medium mixing bowl
- 1 Spoon
- 1 Cutting board
- 1 Knife
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup pasta (such as orzo)
- 2 cups spinach chopped
- 1 tablespoon fresh parsley chopped
Instructions
- In a medium mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, salt, and black pepper.
- Form the mixture into small meatballs, approximately 1 inch in diameter.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, celery, and minced garlic to the pot and sauté until vegetables are tender.
- Pour in chicken broth and bring to a boil.
- Gently add the meatballs to the pot and reduce heat to a simmer.
- Cook meatballs for approximately 15 minutes until cooked through.
- Add pasta to the soup and cook for an additional 10 minutes.
- Stir in chopped spinach and cook until wilted.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
