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Chicken Meatball Soup Recipe

Chicken Meatball Soup Recipe
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★★★★★

4.8 from 14 reviews

A comforting and flavorful Chicken Meatball Soup featuring tender homemade chicken meatballs simmered in a hearty broth with vegetables, ditalini pasta, and fresh spinach. Finished with Parmesan cheese and a splash of lemon juice for a bright, savory touch.

Ingredients

Scale

Meatballs

  • 1 lb. ground chicken
  • ½ cup Italian breadcrumbs
  • 3 tablespoons half and half (can substitute milk)
  • 1 egg, whisked
  • 3 tablespoons Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon onion powder

Soup

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried parsley
  • ¾ teaspoon mustard powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • ¼ teaspoon pepper
  • 7 cups chicken broth
  • 1 chicken bouillon cube
  • ¾ cup ditalini pasta, uncooked
  • 4 cups baby spinach
  • ¼ cup Parmesan cheese, freshly grated
  • Juice from 1 lemon (about 2 tablespoons)

Instructions

  1. Mix Meatball Ingredients: In a large bowl, combine ground chicken, Italian breadcrumbs, half and half, whisked egg, grated Parmesan, minced garlic, Italian seasoning, salt, and onion powder. Mix gently until just combined to avoid tough meatballs. Prepare remaining ingredients before cooking.
  2. Preheat Oven: Heat your oven to 400° F (204° C) to prepare for baking the meatballs.
  3. Form and Bake Meatballs: Roll the meat mixture into 1-inch meatballs and place them on a lightly greased, light-colored baking sheet. Bake for 11 minutes. Optionally, broil at 475° F for up to 1 minute for added color. Remove and transfer meatballs to a plate using a spatula.
  4. Cook Soup Vegetables: In a soup pot, melt butter over medium heat. Add diced onions, sliced carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until softened.
  5. Add Seasonings and Liquids: Stir in minced garlic, soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, sage, and pepper. Cook for 2 minutes to release flavors. Then pour in chicken broth and add the chicken bouillon cube. Bring to a boil, then reduce heat to simmer.
  6. Add Meatballs and Simmer: Add the baked meatballs to the simmering broth gently. Let them cook while you prepare the pasta separately.
  7. Cook Pasta Separately: Boil the ditalini pasta separately until al dente according to package instructions. Drain well and add pasta to individual serving bowls to prevent sogginess in the soup.
  8. Add Spinach and Final Touches: Stir baby spinach into the simmering soup and cook about 3-4 minutes until wilted. Remove from heat and stir in freshly grated Parmesan cheese and lemon juice for brightness.
  9. Serve: Ladle the hot soup over the pasta in the serving bowls and serve immediately for the best flavor and texture.

Notes

  • Cooking the pasta separately prevents it from soaking up too much broth and becoming mushy, especially if you plan to store leftovers.
  • Use light-colored pans for baking meatballs to avoid burning the bottoms and to ensure even cooking.
  • You can substitute half and half with milk or a dairy-free alternative depending on your preference or dietary needs.
  • Adjust hot sauce quantity to control the level of spiciness in the soup.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently to preserve texture.

Nutrition

Keywords: chicken soup, meatball soup, Italian soup, easy chicken recipe, comfort food, healthy soup, homemade meatballs

Find it online: https://tastemadebyclara.com/chicken-meatball-soup-recipe/