This Chicken Meatball Soup is delicious, easy to make, and of course healthier than traditional recipes. This flavorful and filling soup will be a hit with the whole family.
Table Of Contents
Recipe Details
My grandma inspired this amazing Chicken Meatball Soup, and I know you will love it as much as my family. It’s light yet filling, full of flavor and perfect in cold weather or warm. This is a year round soup that you’ll love serving because it’s easy and delicious.
- TASTE: This soup is full of flavor from the pungent onion and sweet carrot to the savory chicken. The dill and parsley add a fresh and herby flavor that is delicious.
- TEXTURE: This brothy soup is light but filling. It is full of juicy meatballs, grainy rice, and tender potatoes.
- TIME: This recipe will take just about an hour to make.
- EASE: This is really easy and great for any season. It’s a one-pot meal that needs only some dicing for the veggies and rolling for the meatballs.
What You’ll Need
Ingredient Notes
- Ground Chicken– These ground chicken thighs are moist and easy to mold into meatballs.
- Onion, Carrots, and Celery- These are the flavor boosters that give your broth its tastiness.
- Potatoes– This adds starchiness to the broth and also makes the soup more filling.
- Rice– White rice or brown rice can be used here.
- Seasonings- Parsley, Dill, Salt, and Black pepper adds great herbaceous flavor.
- Chicken Stock- This will be the base for the broth.
Add-ins and Substitutions
- Add other vegetables- Chop up some broccoli, asparagus, bell pepper, mushroom, or kale to add to this Chicken Meatball Soup.
- Substitute another protein- Instead of chicken, you can use ground pork, ground beef, tofu, ground turkey, or tempeh for a vegan option (remember to switch out the broth for veggie broth in that case).
- Substitute the rice- Different rice will work in this, such as brown, white, or wild rice, or use a small pasta, such as ditalini.
- Add other herbs. Chicken Meatball soup also tastes great with other seasonings, including dried chives, thyme, oregano, Italian seasoning, and basil.
How to Make Chicken Meatball Soup
- Saute the onion. In a skillet, sauté 1/2 cup chopped onion in olive oil over medium heat. Once the onion is cooked, mix in the salt and pepper.
- Mix in the ground chicken. Remove the skillet from heat and add the ground chicken thighs to the sautéed onion. Mix until the onion is well incorporated.
- Form the meatballs. Form the ground chicken into meatballs about 1 inch in diameter. Then set aside.
Pro Tip: Make sure to form the meatballs into a uniform size so that they cook evenly in the soup.
- Saute the vegetables. In a pot, heat 4 tbsp olive oil over medium heat and sauté the chopped onion, carrot, and celery.
- Boil with broth. Add the chicken broth and water to the pot and bring it to a boil.
- Add the potatoes. Add the peeled and chopped potatoes to the pot and bring it to a boil once more.
- Add the rice and meatballs. Then add the rice to the pot. Once the rice is halfway done, add in the meatballs. Cook the meatballs over medium-high heat for about 15 minutes or until they are cooked through completely.
- Add the seasonings. Add the parsley, dill, salt, and pepper. Cook for an additional 3 minutes.
Recipe Tips
- Saute the onion- This adds great flavor to the meatballs and sauteing the onions makes them nice and soft in the meatballs.
- Make the meatballs the same size- Keep them a smaller, uniform size so that they cook fully and evenly in the soup.
- Don’t rush the soup- There are a lot of times this soup needs to sit and simmer as the ingredients meld and soften. This is essential to getting the best flavor and right texture, so be patient.
FAQs
While it’s not necessary, if you are worried your meatballs are going to fall apart, then you can add a large egg to the meat to act as a binder. Compressing and firmly packing them while forming is also good for keeping them intact.
To make sure that the meatballs are completely cooked, check them with an instant read meat thermometer. Their internal temperature should be at least 165 degrees Fahrenheit.
Serving Suggestions
This delicious Chicken Meatball Soup recipe is so versatile, you can serve it with anything. Pair it with bread, salads, sides, and sandwiches for a tasty lunch or light dinner.
- Bread: Serve it with some Rustic (overnight) Bread, Sourdough Bread, or Super Soft Brioche Dinner Rolls and butter.
- Sandwiches: Enjoy this soup with a Turkey Panini Recipe, Beef Brisket Sandwich, Turkey Croissant Sandwich, or Grilled Cheese Sandwich.
- Salad: Pair this Chicken Meatball Soup with a Spinach Salad, Tomato Garlic Salad, Cucumber Radish Salad, or Best Broccoli Cranberry Salad.
- Sides: Serve it alongside some Sauteed Garlic Asparagus, Air Fryer Baked Potato, Crispy Air Fryer Broccoli, or Scalloped Potatoes.
Make This Recipe in Advance
Make ahead: This soup can be made days ahead and either stored in the refrigerator or in the freezer for longer. You can also make the meatballs and keep them in the fridge before making this soup.
Storing: Store any leftovers of this Chicken Meatball Soup in the fridge in an airtight container for up to 4 days.
Freeze: Once the soup is fully cooled down, place a plastic gallon sized zip-lock freezer bag into a large bowl and ladle the soup into the bag. Try to get as much air out, then close well. Now lay the bag flat in the freezer and freeze for up to 1 month.
More Yummy Soups!
Full Recipe Instructions
Chicken Meatball Soup
This Chicken Meatball Soup is the healthy dinner recipe you were looking for today. Delicious, easy to make, and of course healthier than traditional recipes, it is a hit with the whole family.
Servings: 8
Calories: 523kcal
Instructions
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In a skillet, sauté 1/2 cup chopped onion in olive oil over medium heat. Once the onion is cooked, mix in the salt and pepper.
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Remove the skillet from heat and add the ground chicken thighs to the sautéed onion. Mix until the onion is well incorporated.
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Form the ground chicken into meatballs about 1 inch in diameter. Then set aside.
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In a pot, heat 4 tbsp olive oil over medium heat and sauté the chopped onion, carrot, and celery.
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Add the chicken broth and water to the pot and bring it to a boil.
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Add the peeled and chopped potatoes to the pot and bring it to a boil once more.
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Then add the rice to the pot. Once the rice is halfway done, add in the meatballs. Cook the meatballs over medium-high heat for about 15 minutes or until they are cooked through completely.
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Add parsley, dill, salt, and pepper. Cook for an additional 3 minutes.
Nutrition
Calories: 523kcal | Carbohydrates: 30g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 1042mg | Potassium: 870mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4188IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 2mg
This recipe was originally posted on February 22, 2017, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
