Chicken Meatball Soup Recipe

Introduction

This chicken meatball soup is a comforting and hearty meal perfect for any day. Packed with tender meatballs, fresh vegetables, and spinach, it’s both nourishing and flavorful. Enjoy a warm bowl that brings homemade goodness to your table.

Ingredients

• 1 lb ground chicken
• 1 egg
• ½ cup minced onion
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt
• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup minced celery
• ½ cup minced onion
• 1 tablespoon minced garlic
• 6 cups low sodium chicken broth
• 1 Parmesan cheese rind
• 2 bay leaves
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried rosemary
• ¼ teaspoon black pepper
• ½ cup acini de pepe pasta
• 3 cups chopped spinach

Instructions

1. Step 1: Preheat the oven to 450 degrees F and prepare a parchment-lined baking sheet.
2. Step 2: In a bowl, mix together all of the ingredients for the meatballs until well combined.
3. Step 3: Drop ½ tablespoon-sized meatballs onto the prepared baking sheet. They can be placed fairly close together as they do not spread.
4. Step 4: Bake the meatballs for 10 minutes or until golden brown.
5. Step 5: While the meatballs bake, heat olive oil in a large pot over medium heat. Add carrots, celery, onions, and garlic. Sauté for 5 minutes until the onions start to soften.
6. Step 6: Add the cooked meatballs, chicken broth, Parmesan rind, bay leaves, and dried spices to the pot. Do NOT add the spinach or pasta yet. Cook over medium heat for 10 minutes.
7. Step 7: Bring the soup to a boil. Once boiling, add the pasta and cook for half the recommended time on the pasta package.
8. Step 8: When the pasta is partially cooked, remove the pot from heat. Discard the bay leaves and Parmesan rind.
9. Step 9: Stir in chopped spinach and cover the pot. Let it sit for 3 minutes so the spinach wilts.
10. Step 10: Serve the soup warm, optionally topped with additional Parmesan cheese.

Tips & Variations

• For extra flavor, brown the meatballs in a skillet before baking.
• Substitute ground turkey for a leaner option.
• Use gluten-free breadcrumbs and pasta to make the soup gluten-free.
• Add a squeeze of lemon juice before serving for a bright finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the pasta and spinach. This soup also freezes well—freeze without pasta and add fresh pasta when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but add the frozen spinach earlier in the cooking process to ensure it thaws and heats through properly.

What type of pasta works best in this soup?

Small pasta shapes like acini de pepe work best as they cook quickly and blend nicely with the meatballs and broth.

Chicken Meatball Soup Recipe

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4.9 from 102 reviews

This comforting Chicken Meatball Soup features tender baked chicken meatballs simmered in a flavorful broth loaded with vegetables, herbs, and tender acini di pepe pasta. Finished with fresh spinach for added nutrients and a touch of parmesan cheese, this soup offers a warm, hearty meal perfect for any season.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground chicken
• 1 egg
• ½ cup minced onion
• ¼ cup breadcrumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt

Soup Base

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup minced celery
• ½ cup minced onion
• 1 tablespoon minced garlic
• 6 cups low sodium chicken broth
• 1 parmesan cheese rind
• 2 bay leaves
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried rosemary
• ¼ teaspoon black pepper

Pasta and Greens

• ½ cup acini di pepe pasta
• 3 cups chopped spinach

Instructions

1. Preheat Oven: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper for easy cleanup.
2. Make Meatball Mix: In a bowl, combine ground chicken, egg, minced onion, breadcrumbs, grated parmesan, dried basil, dried parsley, black pepper, and salt until all ingredients are well incorporated.
3. Shape Meatballs: Using a spoon or your hands, form the mixture into small ½ tablespoon-sized round meatballs and place them fairly close together on the parchment-lined baking sheet.
4. Bake Meatballs: Bake the meatballs in the preheated oven for 10 minutes or until they turn golden brown on the outside, ensuring they are cooked through.
5. Sauté Vegetables: While the meatballs bake, heat olive oil in a large pot over medium heat. Add diced carrots, minced celery, minced onion, and minced garlic. Sauté for about 5 minutes until the onions start to soften and the vegetables release their aroma.
6. Combine Soup Ingredients: Add the baked meatballs, chicken broth, parmesan cheese rind, bay leaves, dried basil, dried parsley, dried rosemary, and black pepper to the pot. Do not add pasta or spinach yet. Simmer the soup over medium heat for 10 minutes to meld flavors.
7. Cook Pasta: Bring the soup to a boil. Once boiling, add the acini di pepe pasta and cook for half the time recommended on the pasta package to allow it to finish cooking in the broth.
8. Finish Soup: When pasta is partially cooked, remove the pot from heat. Discard the parmesan rind and bay leaves to avoid bitterness.
9. Add Spinach: Stir in the chopped spinach and cover the pot for 3 minutes to allow the spinach to wilt gently in the residual heat.
10. Serve: Ladle the warm soup into bowls and serve immediately, optionally topped with additional parmesan cheese for extra flavor.

Notes

• For best texture, bake the meatballs rather than frying to keep them tender and healthy.
• You can substitute acini di pepe pasta with other small pasta shapes like orzo or ditalini if needed.
• Low sodium chicken broth is recommended to control saltiness; adjust salt to taste if using regular broth.
• If unavailable, fresh herbs can be substituted for dried, using about three times the amount.
• Leftover soup keeps well in the refrigerator for up to 3 days and reheats beautifully.

Keywords: Chicken Meatball Soup, Homemade Meatballs, Comfort Soup, Healthy Chicken Soup, Easy Soup Recipe