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Chicken Meatball Soup

A hearty and nutritious Chicken Meatball Soup packed with tender chicken meatballs, fresh vegetables, and a flavorful broth. Perfect for cozy dinners and meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

For the Chicken Meatballs:

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Soup:

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cups chicken broth
  • 1/2 teaspoon thyme fresh or dried
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)

Optional Ingredients:

  • 1/2 teaspoon red pepper flakes for spice
  • 1/2 cup spinach or kale for extra greens
  • 1 teaspoon Worcestershire sauce for added depth

Instructions
 

  • Preheat a large pot over medium heat.
  • In a mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix well and form small meatballs.
  • Heat olive oil in the pot. Add onions, carrots, and celery, and sauté for 5 minutes until softened.
  • Pour in the chicken broth and bring to a gentle boil.
  • Gently drop the meatballs into the soup. Reduce heat to low and let simmer for 20 minutes until meatballs are cooked through.
  • Stir in thyme and parsley. Adjust seasoning as needed.
  • Serve warm and enjoy.

Notes

For a gluten-free version, replace breadcrumbs with almond flour or gluten-free oats.
Make a creamy version by adding 1/2 cup of heavy cream or coconut milk.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Keyword Chicken Meatball Soup, Hearty Soup, Easy Comfort Food