Chicken Meatball Soup

This cozy chicken meatball soup is made with spoon-dropped meatballs, hearty veggies, and pasta that come together in a warm, savory broth. It’s the kind of easy, from-scratch recipe that tastes like it simmered all day

Easy Ingredients and Variations

• Ground Chicken: Any ground chicken will work, or swap for ground turkey or pork. To keep the meatballs tender, gently mix and simmer (not a hard boil) once the meatballs are in.
• Bread Crumbs: Seasoned bread crumbs add flavor and help keep the meatballs soft. If using plain breadcrumbs, add a pinch of Italian seasoning for extra flavor.
• Seasoning: Swap the poultry seasoning for thyme and sage if you like.
• Pasta: Small pasta shapes, like shells, elbows, or mini bow ties, cook quickly in the broth. If planning leftovers, prepare the pasta separately to keep it from getting soggy.
• Variations: Stir in some spinach or kale at the end until just wilted, finish with a squeeze of lemon to brighten the flavors, and top each bowl with a sprinkle of Parmesan for a savory touch.

Your Simple Soup Game Plan

1. Combine the ground chicken mixture and set aside (full recipe below).
2. In a pot, sauté the onion, carrot, celery, and poultry seasoning.
3. Add water and broth to the pot. Bring to a boil.
4. Drop in meatballs and simmer. Season with salt and pepper.

Leftovers That Stay Cozy

Keep leftovers in an airtight container in the refrigerator for up to 4 days. It is best to store the pasta separately. It will keep in the freezer (without the pasta) for up to 3 months.

Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat. Add a splash of water or broth if it’s too thick, and add fresh pasta.

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Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

• In a large bowl, mix together ground chicken, egg, bread crumbs, onion powder, garlic powder, oregano, salt, and pepper. Set aside.

• Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook until tender, about 3 minutes. Stir in the poultry seasoning and cook for 1 more minute.

• Add the chicken broth and water to the pot, and bring to a rolling boil.

• Use a small spoon* to scoop ½-inch bits of the chicken mixture directly into the boiling broth. The meatballs do not have to be rolled or round.

• Once all the meatballs are added, add the pasta*. Let the soup simmer uncovered for 8 to 10 minutes or until the pasta is tender and the meatballs are cooked through.

• Taste the soup and add salt and pepper as needed.

Planned Leftovers: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Keep leftovers in an airtight container in the refrigerator for up to 4 days. 
Shortcut Meatballs: Combine the meatball mixture as directed and transfer to a freezer bag or piping bag, snip off the corner, and squeeze them directly into the broth.
Frozen Meatballs: The homemade meatballs can be replaced with 16 ounces of small frozen meatballs. Simmer for 5 minutes before adding the pasta. 
 
 

Calories: 400 | Carbohydrates: 36g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1832mg | Potassium: 978mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6206IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

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