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Chicken Meatball Soup

This Chicken Meatball Soup is a comforting dish made with tender chicken meatballs, vibrant veggies, and hearty pasta, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground chicken Look for organic if you can; it enhances the flavor.
  • 1/2 cup Italian breadcrumbs Use unseasoned for versatility. If gluten-free, substitute with ground oats or gluten-free breadcrumbs.
  • 3 tablespoons half and half (or milk) Dairy or non-dairy alternatives work here.
  • 1 egg, whisked This helps bind the meatballs.
  • 3 tablespoons grated Parmesan cheese Fresh is best, but pre-grated can work in a pinch.
  • 3 cloves garlic, minced Flavor bomb alert!
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon onion powder For the flavor base.
Soup Ingredients
  • 2 tablespoons butter For the sauté!
  • 1 medium yellow onion, diced Adds sweetness and depth.
  • 3/4 cup carrots, sliced Classic mirepoix for a rich flavor.
  • 2 ribs celery, diced Classic mirepoix for a rich flavor.
  • 3 cloves garlic, minced Because one can never have too much garlic!
  • 1 teaspoon soy sauce Adds umami depth.
  • 1 teaspoon hot sauce Adjust to taste.
  • 3/4 teaspoon dried basil For flavor.
  • 3/4 teaspoon dried oregano For flavor.
  • 3/4 teaspoon dried parsley For flavor.
  • 1/4 teaspoon dried thyme For flavor.
  • 1/4 teaspoon ground sage For flavor.
  • 1/4 teaspoon pepper Freshly cracked if you can.
  • 7 cups chicken broth Use low-sodium for better control over salt.
  • 1 cube chicken bouillon Enhances broth flavor.
  • 3/4 cup ditalini pasta, uncooked Feel free to swap for a gluten-free option!
  • 4 cups baby spinach For that nutritious green touch.
  • 1/4 cup freshly grated Parmesan cheese To finish with some cheesy goodness.
  • 1 lemon Juice from 1 lemon (about 2 tablespoons) Brightens the entire dish.

Method
 

Preparation
  1. In a large bowl, combine the meatball ingredients: ground chicken, breadcrumbs, half and half, whisked egg, Parmesan, minced garlic, Italian seasoning, salt, and onion powder.
  2. Preheat your oven to 400°F (200°C).
  3. Roll the mixture into 1-inch meatballs and place them on a greased baking sheet. Bake for 11 minutes, then broil at 475°F (245°C) for an additional 1-2 minutes until lightly browned.
Cooking the Soup
  1. In a large soup pot, melt 2 tablespoons butter over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in the minced garlic, soy sauce, hot sauce, as well as the remaining seasonings, cooking for another 2 minutes until fragrant.
  4. Add the chicken broth and bouillon cube to the pot; bring to a boil.
  5. Once boiling, add the meatballs to the pot and lower to a gentle simmer for about 10-15 minutes.
  6. Cook the ditalini pasta separately until it’s al dente, then drain it and set it aside.
  7. Stir in the baby spinach to the soup and let it wilt for about 3-4 minutes.
  8. Remove from heat and stir in grated Parmesan cheese and lemon juice to brighten the flavors.
  9. Ladle the soup into bowls, and if you have extra Parmesan, sprinkle it on top!

Notes

If your meatballs are too dry, consider adding a bit more milk or grated vegetables like zucchini or carrots for moisture and flavor. Store the pasta separately to prevent it from soaking up too much liquid. This soup is freezer-friendly and can be made in advance.