If there’s one dish that feels like a warm hug on a chilly evening, it’s Chicken Meatball Soup. Tender little meatballs bobbing in a golden broth, veggies that bring both color and nutrition, and a touch of pasta to make it hearty—this soup checks every comfort-food box.
As a Texas mama of three, I know the dinner rush can feel like a juggling act. This recipe has saved me more than once when I needed something wholesome, filling, and (most importantly) kid-approved. And let me tell you, watching my crew slurp this soup down is a small victory I’ll take any day.
Table of Contents
Why You’ll Love This Chicken Meatball Soup
- Hearty yet light: Protein-packed chicken meatballs keep you satisfied without feeling heavy.
- Family-friendly: Even picky eaters will be too busy twirling pasta around their spoons to complain.
- Customizable: Swap spinach for kale, orzo for ditalini—this soup is forgiving and flexible.
- Make-ahead magic: Meatballs can be prepped and frozen for busy nights.
What Does Chicken Meatball Soup Taste Like?
Imagine chicken noodle soup’s more flavorful cousin. The meatballs are tender, garlicky, and savory, while the broth carries hints of veggies and herbs. Add a sprinkle of parmesan on top, and you’ve got comfort food that feels restaurant-worthy but is simple enough for a Tuesday night.
Ingredients You’ll Need for Chicken Meatball Soup
Making a delicious pot of Chicken Meatball Soup starts with simple, wholesome ingredients that come together to create a rich, satisfying meal. I like to think of this recipe as a mix between classic chicken noodle soup and a cozy Italian-inspired meatball dish—it’s hearty, nourishing, and oh-so-comforting.
Here’s what you’ll need:
For the Meatballs
- Ground Chicken (1 pound): The star of the recipe. Chicken gives the meatballs a light, tender texture. If you don’t have ground chicken on hand, ground turkey makes an equally tasty swap. Some readers have even told me they’ve tried beef for a deeper flavor twist.
- Bread Crumbs (1 cup): These help bind the meatballs together and give them structure. You can use regular or gluten-free breadcrumbs depending on your needs.
- Parmesan Cheese (½ cup): Adds a salty, savory punch. For a dairy-free option, nutritional yeast works surprisingly well—it still gives that “cheesy” depth of flavor.
- Egg (1 large): The glue that holds everything together. Without it, the meatballs may crumble in your broth.
- Garlic (2 cloves, minced): Fresh garlic makes the flavor sing, but if you’re in a pinch, garlic powder will get the job done.
- Onion (½ cup, finely chopped): Yellow or white onion works best for that sweet, aromatic base.
- Salt and Pepper (1 teaspoon each): The simple but powerful duo that seasons your meatballs from the inside out.
For the Soup Base
- Chicken Broth (6 cups): Choose a good-quality low-sodium broth so you can control the salt levels. This is the backbone of your soup, so don’t skimp here.
- Water (2 cups): Helps balance the richness of the broth without watering down the flavor.
For the Vegetables
- Carrots (2 medium, diced): They add a touch of natural sweetness and gorgeous pops of orange in every spoonful.
- Celery (2 stalks, diced): Brings balance and that classic “soup” flavor. Don’t skip it!
- Spinach (2 cups): Adds nutrients and a fresh green finish. Kale or Swiss chard also work beautifully if that’s what you have on hand.
For the Pasta
- Small Pasta (1 cup): Think orzo, ditalini, or small shells—something bite-sized that mingles nicely with the meatballs. For a gluten-free version, simply swap with your favorite GF pasta.
When you bring these ingredients together, you’re rewarded with a pot of Chicken Meatball Soup that tastes like it simmered all day—even though it comes together in under an hour. For more cozy soup inspiration, you might also love my Vegetable Orzo Soup—it shares the same hearty, wholesome vibe but with a lighter, veggie-forward twist.
How to Make Chicken Meatball Soup
Cooking Chicken Meatball Soup is easier than you think—it just takes a little love, a big pot, and a few simple steps. Follow along, and by the time you’re done, your kitchen will smell like the coziest café on a cold evening.
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan, egg, garlic, onion, salt, and pepper. Gently use your hands or a wooden spoon to mix everything together. Don’t overwork the mixture—this keeps the meatballs tender instead of tough.
Roll the mixture into small 1-inch meatballs, about the size of a ping pong ball. Place them on a plate or baking sheet while you prep the rest of the soup.
Tip from my kitchen: I sometimes double the batch of meatballs and freeze half. That way, the next time I want to make Chicken Meatball Soup, I can go straight to simmering instead of mixing.
Step 2: Brown the Meatballs
Heat a large pot or Dutch oven over medium heat and drizzle in some olive oil. Working in batches, add the meatballs and sear them for 4–5 minutes, turning so they get golden brown on all sides.
Don’t worry if they’re not fully cooked through at this point—they’ll finish cooking in the broth later. Remove the browned meatballs from the pot and set them aside on a plate.
Step 3: Sauté the Vegetables
In the same pot (yes, keep those delicious browned bits on the bottom!), add more olive oil if needed and toss in the diced onion, carrots, and celery. Stir occasionally for about 5–7 minutes until the veggies soften and release their aroma. This step is what builds that homemade, from-scratch flavor we all crave in a good Chicken Meatball Soup.
Step 4: Build the Broth
Pour in the chicken broth and water, using your spoon to scrape up the browned bits at the bottom of the pot. This little trick infuses your broth with layers of savory flavor. Bring the mixture to a gentle simmer—no need for a rapid boil, just a nice steady bubble.
Step 5: Cook the Pasta
Add the pasta directly into the simmering broth and let it cook for about 8–10 minutes, stirring occasionally so it doesn’t stick. The pasta should be tender but still slightly firm in the center (al dente).
Step 6: Return the Meatballs & Add Spinach
Carefully return the browned meatballs to the pot. Stir gently so they don’t break apart. Add the spinach (or kale, if that’s what you’re using), and watch as it wilts into the soup within just a couple of minutes.
This is when the magic really happens—the meatballs finish cooking through, the pasta absorbs the savory broth, and the veggies soften into a cozy, nourishing base.
Step 7: Season and Serve
Taste the broth and adjust with extra salt and pepper if needed. Then ladle generous portions into bowls and serve hot. A sprinkle of parmesan cheese on top is never a bad idea, and if you’ve got crusty bread handy, well, now you’ve got dinner dreams coming true.
Bonus Idea: Make It a Soup Night
If you love making this recipe, try serving it alongside another family favorite like my Creamy Chicken Pasta Soup. Both soups are cozy, hearty, and guaranteed to please a crowd—especially on those nights when everyone’s craving comfort food.
Tips and Tricks for Perfect Chicken Meatball Soup
- Don’t overmix the meatballs: It keeps them tender, not tough.
- Make-ahead win: Freeze raw meatballs on a baking sheet, then store in a bag. Drop them straight into simmering broth when needed.
- Pasta smarts: If you plan to freeze leftovers, cook pasta separately and add when reheating—otherwise it soaks up too much broth.
- Boost the flavor: A squeeze of fresh lemon at the end brightens everything.
Storage for Chicken Meatball Soup
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months (leave pasta out until reheating).
FAQs
Can I use ground turkey instead of chicken?
Absolutely—turkey works beautifully and keeps the same light texture.
What pasta works best?
Orzo, ditalini, or small shells are my favorites. Just keep it bite-sized.
Can I make it dairy-free?
Yes! Swap parmesan for nutritional yeast in the meatballs.
Conclusion
This Chicken Meatball Soup is a bowl of comfort you’ll turn to again and again. From busy weeknights to cozy Sundays, it’s the kind of recipe that brings the whole family around the table—no complaints, just happy slurps. Next time the weather calls for something warm and soothing, this is the soup you’ll want simmering away in your kitchen.
Looking for more cozy bowls? Try my French Lentil Soup with Crispy Bread and Feta or Italian Chicken Pastina Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Chicken Meatball Soup: The Best Cozy Dinner You’ll Love
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 bowls
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Chicken Meatball Soup is a heartwarming blend of tender meatballs, vibrant veggies, and flavorful broth, perfect for chilly evenings.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 cup bread crumbs
- 1/2 cup Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
For the Soup Base:
- 6 cups chicken broth
- 2 cups water
For the Vegetables:
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cups spinach
For the Pasta:
- 1 cup small pasta (like orzo or ditalini)
Instructions
1. In a large mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, minced garlic, chopped onion, salt, pepper, and any desired herbs.
2. Mix gently until just combined and shape into 1-inch meatballs.
3. Heat a large pot over medium heat and drizzle with olive oil. Sear meatballs in batches for 4–5 minutes until browned. Remove and set aside.
4. In the same pot, add more olive oil if needed and sauté onion, carrots, and celery for 5–7 minutes, stirring occasionally.
5. Pour in chicken broth and water, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.
6. Add pasta and simmer for 8–10 minutes, stirring occasionally, until pasta is al dente.
7. Return browned meatballs to the pot and add fresh spinach. Cook for 2–3 minutes until spinach wilts.
8. Taste the soup and adjust seasoning with additional salt and pepper as desired.
9. Serve hot in bowls.
Notes
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
For best results, store pasta separately and add when reheating to maintain texture.
You can substitute spinach with kale or Swiss chard, and the chicken with ground turkey, pork, or beef if desired.
